Slow Cooker Beef Stew
Ingredients
3 cups beef broth
½ onion, diced
2 large carrots, chopped into 1.5” pieces
2 medium potatoes, cut into 1.5” pieces
2 tbsp red wine vinegar
1 lb stew meat
2 tbsp gluten-free flour
2 cloves garlic, minced
2 tbsp tomato paste
¼ tsp celery salt
¼ tsp garlic powder
1 ½ tbsp avocado oil
5 oz frozen peas
2 tbsp arrowroot
Instructions
Sprinkle the beef with black pepper, garlic salt, and celery salt. Toss to coat, then sprinkle the flour over the meat and toss again.
Heat 1 ½ tablespoons avocado oil in a large skillet over medium-high heat. Add the meat in batches, ensuring the pan isn’t overcrowded. Brown the meat on each side for about 45 seconds. Add more oil if needed. Transfer the meat to the slow cooker.
Reduce heat to medium and melt 1 tablespoon butter in the skillet. Add the onions and cook for 5 minutes. Add the garlic and cook for 1 minute. Add the red wine vinegar to deglaze the pan, scraping up any brown bits for extra flavor. Transfer the onion/garlic mixture to the slow cooker.
Add all remaining ingredients to the slow cooker, except the peas, arrowroot mixture, and butter.
Cook on low for 7 ½ to 8 hours or high for 3½ to 4 hours until the vegetables are softened and the potatoes are fork-tender.
About 15 minutes before the end of cooking, add the peas. Remove the bay leaves and rosemary stem.
Optional: To thicken the stew, mix 2 tablespoons cold water with the arrowroot. Slowly stir it into the stew, allowing it to thicken further as it stands.
Serves: 4 Time: 4-8 hours minutes Calories: 444 Protein: 34g Carbs: 24g Fat: 23g
