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Slow cooker beef stew



2 lbs stewing beef 

1 tbsp avocado oil 

2 large carrots 

1 tomato 

1 cup red wine (250ml)

2 cups low sodium beef  broth (500ml)

1/2 teaspoon sea salt (adjust to taste)

1/4 teaspoon black pepper

2 cloves garlic

1 large onion

4 sprigs thyme

1 scotch bonnet pepper 

2 bay leaves

2 cups mushrooms (small whole) 

1 tablespoon chopped parsley

To garnish (optional):

chopped green onion 


1. Start by adding avocado oil to a pan and searing the beef on medium-high heat until golden brown on each side (about 1-2mins). We do not want to fully cook the meat as it will be going into the slow cooker. 

2. Chop up the carrots, tomato, onion, garlic, parsley and mushrooms. Place into the slow cooker and combine with the beef. 

3. Next add in the salt, black pepper, thyme, bay leaves and scotch bonnet pepper (whole). Pour in the red wine and beef broth and stir well to combine. 

4. Place the lid on the pot and cook on low for 7-8 hours (or on high for 4-6 hours) until the meat is fork-tender. Taste and adjust for salt to preference if needed. 



Tip: stews are an easy way to load up on veggie servings. Feel free to get creative with this recipe and throw in any other vegetables you have on hand (i.e. celery, potatoes, bell peppers, peas etc.)

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