This is a slow cooker recipe that is realy easy to prepare and cook. If you have extra prep time, sear the beef in a frying pan with a tablespoon of oil over high heat until browned on all sides before placing it into the slow cooker. It adds flavor, but it isn’t essential, especially if you’re using a good-quality beef.
Beef and Vegetable Stew
Slow cooked Lectin Free Beef & Vegetables – This cooks for 8 hours
Servings 2
Cost £17
Equipment
- 1 Slow Cooker Our Pressure cooker has a 'Slow Cook' setting. This is what we used,
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 cup diced onions
- 1 cup diced celery
- 2 cloves garlic crushed
- 1 bay leaf
- 2 pounds beef cut into 1-inch pieces
- 2 carrots cut into 2-inch pieces
- 1 turnip peeled and quartered
- 2 parsnips cut into 2-inch pieces
- 1 cup white wine
- 1 pint beef broth
- sea salt to taste
- freshly ground black pepper to taste
Instructions
- Coat the interior of a slow cooker with oil.
- Layer the onion, celery, garlic, and bay leaf in the slow cooker.
- Season the beef generously with salt and pepper and set it atop the vegetables. Top with the carrots, turnip, and parsnips.
- Pour in the wine and broth.
- Cover and cook on low for 8 hours.
- To serve, remove the beef and root vegetables, carrots, turnip, and parsnips to a serving bowl.
- Use an immersion blender to puree the remaining vegetables and liquid. Adjust the seasoning and pour over the beef and vegetables.
Notes
This is a Lectin-free recipe.