BY: Lively Staff

May 1, 2016

Perfect Slow-Cooker Beef Stew

Next time that comfort food craving hits, dig into this perfect bowl of Slow-Cooker Beef Stew.  It’s packed full of nutrients from veggies, with a bit of potato for your carbohydrate needs, and rounded off balancing aminos from our Collagen Peptides (which are proven to help fight food cravings!).  With just minutes of prep, all the heavy lifting is done by your crockpot while you’re off at work.

Slow-Cooker Beef Stew

Yields: 4-6 servings

1 lb. beef stew meat, cubed to 1″

2 tbsp. tapioca or arrowroot starch

¼ c. white wine

1 large onion, chopped

4 celery ribs, chopped

4 carrots, chopped

1 lb. potatoes of choice, cubed large to 2″ (sub parsnips for lower carb)

4 cloves garlic, chopped

1 sprig each of fresh thyme, oregano, and rosemary

2 bay leaves

4 c. broth or stock of choice

2 tbsp. tomato paste

1 ½ tsp. sea salt

½ tsp. black pepper

8 oz. frozen peas

2-4 tbsp. lard, tallow, coconut oil, or ghee for sautéing

1-2 scoops Collagen Peptides, per serving


Toss the stew meat together with the tapioca starch in a large bowl until the meat is well coated.  Heat a large skillet over medium high heat.  Add 2 tablespoons of high-heat cooking fat to the pan and about half the coated stew meat.  Cook until browned on all sides.  Repeat with the second half of the stew meat, adding more cooking fat, as needed.  Set the browned meat aside.

Add the white wine to the skillet to deglaze and scrape the brown bits off the bottom.  Pour the liquid out into a minimum 6 quart slow cooker.  Add the chopped onion, carrots, celery, potatoes, garlic, herbs, and bay leaves to the slow cooker.  Add the reserved meat over top.

Whisk together the broth, tomato paste, sea salt, and black pepper.  Pour into the slow cooker.  Cook on low for 6-8 hours, or until the beef is tender.  Stir in the frozen peas for 2-3 minutes until they’ve warmed.  Remove the bay leaves and remaining sprigs of herbs.

Stir 1-2 scoops Collagen Peptides, per serving.

*Note: our Beef Gelatin will work here, as well.  Just bloom 1-2 tbsp. gelatin to ¼ cup of cold broth before dissolving into the hot soup.

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