Crock-Pot Beef Stew

CONTRIBUTED BY: DODIE ANDERSON

EQUIPMENT
Medium Crock-Pot (slow cooker)
Chopping knife
Vegetable peeler
Garlic mincer

INGREDIENTS

2 lbs/1 kg grass-fed stew beef
4 red potatoes, cut into chunks
broth instead
½ Tbsp coconut oil (92 F) or butter
Pickling salt and pepper
Optional: 3 Tbsp high quality non hydrolyzed gelatin powder
Minced garlic

PREPARATION AND COOKING TIME

Prep time: 10 minutes. If frozen, make sure meat has been thoroughly defrosted Cooking time: 6 hours on low setting in Crock-Pot

METHOD

1. Wash potatoes and peel if desired.  Cut into chunks and place on the bottom of the crockpot.

2. Add stew meat on top.

3. Drizzle coconut oil on top of meat.

4. Add remaining ingredients.

SOME TIPS AND COMMENTS

Could add other root vegetables like carrots, baby turnips, parsnips, etc. 

YIELD

4-6 servings

SERVING SUGGESTION
Serve hot with rice

STORAGE SUGGESTION

Refrigerate or freeze.