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Beef and Vegetable Stew
Slow cooked Lectin Free Beef & Vegetables - This cooks for 8 hours
Course
Main Course
Cuisine
Western
Keyword
Lectin Free, Slow Cooked
Prep Time
45
minutes
minutes
Cook Time
8
hours
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.