Set it and forget it, this slow cooker beef stew from our friend Ellie is healthy and delicious…
Ellie is a nutritionist and a friend of ours. And she’ll probably do more burpees than you, mostly because she eats great things like the beef stew she makes in a slow cooker. If you don’t have a slow cooker, you might want to get one. They let you throw a bunch of stuff into a pot and leave it behind, then when you get home dinner is ready and you can focus on other important things, like taking a shower before your date arrives.
Prep Time: 15 Minutes
Cook Time: 6 hours
Photos: Ellie Shortt
Recipe: Ellie Shortt
1lb. grass-fed beef cubes for stewing
1 large acorn squash (or two small-medium), peeled, de-seeded and cup into chunks
1 medium onion, diced
3 cloves of garlic, minced
4 medium carrots, sliced
6 oz. mushrooms, sliced
6 oz. spinach, chopped
½ cup chicken stock
½ cup organic wine (or another half cup of stock)
1 tbsp balsamic vinegar
1 tbsp coconut oil
14 oz. diced tomatoes
1 tbsp. chili powder
1 tsp. paprika
1 tsp. dried oregano
Sea salt and freshly ground black pepper
Warm a skillet over a MEDIUM HIGH heat and add the coconut oil
Brown the beef cubes in the skillet, about 1 minute per side
Transfer meat to a slow cooker
Add all the remaining ingredients – except for the spinach and mushrooms – to the slow cooker.
Give everything a good stir, set the slow cooker to LOW and cook for 6 hours
Add the mushrooms 30 minutes before the stew is done
Add the spinach just before serving
*Using coconut oil over olive oil is preferred, since the heat of the skillet can break down olive oil, potentially making it toxic for the body.
*You don’t have to rush back to the slow cooker right at six hours. The cooker should shift to “keep warm” and your stew can easily relax at that temperature for a number of hours.
*If you don’t have a slow cooker, they are worth the investment. Check out some from our friends at Cook Culture, where you can order one online.