Great all year round, but especially during the colder months – a hearty beef stew is a real favourite for the whole family. This one is even easier than some as it uses a slow cooker – just brown the meat and then let the slow cooker do the rest!
If you’re gluten free or looking to eat paleo, this recipe makes a few small changes to some elements to make it suitable for niche diets.
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| Prep Time | 15 mins |
| Cook Time | 6 hours |
| Servings |
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Ingredients
- 2 tbsp olive oil
- 1/4 cup tapioca flour
- 1/2 tsp garlic powder
- 1 1/2 tsp paprika
- 1 kg stew beef
- 1 onion quartered
- 1 clove garlic
- 4 cups boiling water
- 1 tsp salt
- 1 tbsp lemon juice
- 1 tsp coconut sugar
- 1 tsp Worcestershire sauce
- 1/2 tsp pepper
- 1/2 tsp paprika
- 2 leaves bay
- 1/4 tsp allspice
- 6 carrots chopped
- 6 medium potatoes diced
- 1/4 cup water
- 2 tbsp tapioca flour
Ingredients
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Instructions
- Place flour, paprika and garlic powder in a plastic bag. Add the diced beef and coat in the flour mixture.
- Heat a little oil in a large fry pan over medium to high heat, add the dredged beef and brown. After all meat is browned, transfer the meat to a slow cooker bowl. Add the remaining ingredients except for ¼ cup of cold water and 2 Tabs of the tapioca flour.
- Cover and cook on low for 8 – 10 hours or on high for 5-6 hours.
- 30 minutes before serving mix the 2 tablespoons of tapioca flour and ¼ cup of water to make a smooth paste. Stir in to the stew and allow to keep cooking uncovered for the last half an hour, this will help to thicken the stew a little.
- Serve immediately while steaming hot, season with a little salt and pepper.
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I thought this recipe lacked flavour… 1 tsp of Worcestershire… I just wonder if there were any typos in the recipe, tsp instead of Tbsp???