8 hrs low
PREP TIME: 0 MINS
Our Beef Stew is loaded with root vegetables & fragrant herbs. It’s a perfect one-bowl meal for busy evenings.
- A simple side salad and a hearty, whole grain bread are all you need!
Fish (in worcestershire)
Local, pasture-raised beef, onion, potato, carrot, celery, sweet potato, red wine vinegar, worcestershire (distilled white vinegar, molasses, sugar, water, salt, onions, anchovies, garlic, cloves, tamarind extract, natural flavorings, chili pepper extract.), tomato powder, arrowroot powder, coconut sugar, spices, sea salt
Step by Step
Defrost in the refrigerator. Add contents to the crock. Add 1 1/2 cups of warm water to the emptied bag, then seal, shake and pour into the crock to gather up all the extra spices.
Slow Cooker: Cook on low for 8-10 hours. We love “Low & Slow” for this recipe.
Instant Pot:Set pressure release valve to “sealing”. Use the Stew setting (35 minutes, high pressure). Once timer is complete, allow natural release for approx 10 min, then carefully turn to “venting” for manual release. Test to see that the beef is tender. You may do extra time if needed.
Tip: If the stew is not thick enough, we suggest making a “slurry” of 2 tablespoons arrowroot or cornstarch mixed with 1/4 cup water.Add this mixture back to the stew and bring to a simmer to thicken
Pairs Well with