
Prep time: 20 minutes
Cooking time: 10 hours
Special equipment: slow cooker
Beef Stew Ingredients
- 2 tablespoons coconut oil
- 3 medium (about 3 cups) cooking onions, chopped into 1 inch pieces
- Salt and pepper
- 3 pounds stewing beef, trimmed of excess fat
- ½ cup homemade bone broth (chicken or beef)
- ½ cup Cabernet Sauvignon
- 1 jar (700 ml) organic tomato and basil sauce
- ¾ cup homemade hoisin sauce (recipe below)
- 6 large (about 4 cups) carrots, peeled, cut lengthwise and chopped into 1 inch pieces
Hoisin Sauce Ingredients
Whisk together:
- ¼ cup wheat-free tamari or coconut aminos
- 2 tablespoons almond butter
- 2 tablespoons molasses
- 3 teaspoons Chinese five spice
- 2 teaspoons white wine vinegar
- 1 clove garlic, minced
Steps
- In a large soup pot, melt the coconut oil over medium heat.
- Add onions and stir them around to coat them with the oil. Cook until translucent, stirring often, about every 5-10 minutes. If they seem to be sticking to the bottom of the pan that is ok. Use a splash of red wine and scrape them with a spatula from the bottom of the pan.
- While the onions are cooking mix all “hoisin sauce” ingredients together in a small bowl with a wire whisk and set aside.
- When the onions are cooked, add them to the slow cooker.
- Increase heat on the stove to medium-high. Add the beef to the pot and sprinkle with salt and pepper.
- Cook, stirring often, until all sides of the beef are browned, for about 10 minutes.
- Prepare carrots and add to the slow cooker.
- Add browned beef to the slow cooker.
- Mix the hoisin sauce, broth, wine and tomato sauce together and add into slow cooker.
- Cover and cook on low for 10 hours.
You can add more vegetables such as mushrooms or celery for a heartier stew.
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