Slow Cooker Beef Stew
Yield 6 Servings
The Fall is a great time to throw a stew in your slow cooker!
2 tbsps Extra Virgin Olive Oil
2 lbs Stewing Beef (sliced into bite-size pieces)
1/4 cup Red Wine Vinegar
2 cups Baby Carrots
1 Sweet Onion (diced)
2 1/2 cups Mushrooms (sliced)
1 cup Beef Broth
1/2 tsp Dried Thyme
1 tsp Sea Salt
1/2 tsp Black Pepper
1/4 cup Brown Rice Flour
- Add all ingredients except the brown rice flour to the slow cooker and mix well. Cover and cook on low for 4 to 6 hours, or until beef is tender.
- Remove lid and stir in brown rice flour. Continue to stir until liquid thickens.
- Ladle into bowls and enjoy!
Store in the fridge up to 3 days or freeze.
Serve it with roasted potatoes, rice or quinoa.
Stir in chopped kale or baby spinach just before serving.