International•comfort
Slow Cooker Beef Stew
Day 22! One more weekend, before the end of our Whole 30 journey! We can officially start counting down. Then I can start to plan on reintroduction. I have a feeling that it's going to be rice for me, and sugar for the husband. Here is my week 2 meal plan. Sometimes plans got diverted
- Prep time
- --
- Cook time
- Not listed
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 cups 720ml chicken stock (I used Imagine no-chicken stock)
- 4 tbsp tomato paste
- 1 tbsp fish sauce
- 1 tbsp coconut aminos
- 1 tbsp carob powder (optional)
- 700 g beef chuck (cut into chunks)
- Salt and black pepper to taste
- 2 medium carrots (cut into bite-size pieces)
- 1 large yellow onion (diced)
- 3 ribs celery (cut into 2 inch pieces)
- 3 cloves garlic (peeled)
- 2 tbsp arrowroot flour
- 2 bay leaves
- 4 sprigs thyme
- 3-4 yukon gold potatoes (wash and cubed)
Instructions
- 1
Add all the ingredients into slow cooker.
- 2
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
- 3
In a small bowl, whisk together arrowroot flour and 2 tbsp water. Stir in flour mixture into the slow cooker. Cover and cook on high heat for an additional 10-15 minutes, or until thickened.