Slow Cooker Beef Stew
Ingredients
- 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
- Add all the ingredients into slow cooker.
- Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
- 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.
Notes
(Optional) For a more flavourful stew, you can saute the onion, and garlic before adding it into the crock pot. Additionally, you can brown the beef on all sides before stewing. Browning the aromatics and beef gives more depth to the dish.