Balsamic Beef Stew |

This savory Slow Cooker Balsamic Beef Stew is a unique and delicious take on classic beef stew. This stew is prepared with tender beef, veggies, balsamic vinegar, and coconut oil and is LOADED with flavor.  Slow cooked to perfection, it’s the ultimate cold weather comfort food!

How to make Balsamic Beef Stew

Ingredients

• 1½ pounds grass-fed beef stew meat
• 1 tablespoon sea salt
• 2 tablespoons solid cooking fat
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon minced fresh thyme
• 2 large sweet potatoes, peeled and chopped (about 6 cups)
• 6 carrots, peeled and chopped (about 3 cups)
• 2 ribs celery, chopped (about 1 cup)
• 1½ cups bone broth
• ½ cup balsamic vinegar
• 2 tablespoons coconut oil

Directions

1. Place the meat in a small bowl and coat with the salt.
2. Heat the solid cooking fat in a heavy-bottomed skillet on medium-high heat. When the fat has melted and the pan is hot, add the stew meat.
3. Cook for 5 minutes, turning occasionally for even browning.
4. Place the browned meat in the bottom of a slow-cooker or pressure cooker.
5. Turn the heat down to medium and add the onions to the skillet, cooking for 7 minutes, until translucent. Add the garlic and thyme, and sauté for another couple of minutes, until fragrant.
6. Turn off the heat and add to the slow-cooker or pressure cooker with the meat.
7. Add the sweet potatoes, carrots, celery, and 1 cup broth to the meat mixture and cook on low for 8 hours or high for 4 hours, if using a slow-cooker.  (Alternately, cook for 35 minutes under high pressure using a pressure cooker).
8. Add the remaining ½ cup broth, the vinegar, and coconut oil to the skillet used for the onion mixture.
9. Bring to a boil, turn down to a simmer and reduce by half. Place in the refrigerator as the stew cooks.
10. When the stew is finished cooking, stir in the vinegar mixture and serve hot.

Note: Use a refined coconut oil for this recipe to avoid an overly strong coconut flavor.

Reprinted from The Autoimmune Wellness Handbook by Mickey Trescott and Angie Alt with permission from Rodale Books.

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