Slow Cooker Dairy-Free Beef Stew
serves 6
2 lbs stew beef
1 or 2 tablespoons olive oil
1 onion, peeled and diced
8 oz mushrooms, sliced
2 cloves garlic, minced
3 potatoes, peeled and chopped into bite sized pieces, or 1 bag whole small baby potatoes
3 oz tomato paste
1 cup red wine
4 carrots, peeled and cut into about 1 inch pieces
sprinkle of thyme leaves
2 bay leaves
32 oz chicken or beef broth
salt and pepper to taste
freshly chopped parsley for garnish
Heat your oil in a large nonstick pan, or in the pot of your slow cooker if it’s stovetop safe (I use this one). Add your beef and onion, and cook until beef is browned on all sides. Add your garlic, and cook for about 1 minute. Add in your red wine, scraping up the brown bits from the bottom of the pan, and simmer until it reduces by half. Add this mixture and the remaining ingredients (through broth) to your slow cooker. Cook on low about 6 – 8 hours. If you’d like, you can thicken the stew with a cornstarch slurry, or mash some of the potatoes to thicken the broth. Season with salt and pepper to taste, and garnish with parsley. Serve hot with a piece of toasted, crusty bread.
Note: Nutrition data should be regarded as an estimate.
