Slow-Cooked Beef Stew with Winter Vegetables

Slow-Cooked Beef Stew with Winter Vegetables

Slow-simmered winter stew is a meal that will warm your soul.  Aside from being delicious, it’s a one pot meal that feeds a crowd. You can also make it a day ahead-in fact, you should because the flavor improves the longer it sits.

Adapt the recipe to your liking. You can leave out the potatoes and serve it over buttered egg noodles.  Or substitute your favorite veggies for the ones I use here – green beans, turnips, leeks, sweet potatoes, butternut squash and shallots are all fair game.

You could also make this in a slow-cooker (aka Crock Pot). Do steps 1 and 2 in a pot on the stove top, then transfer the meat and onion mixture into the crock pot, along with all other ingredients. Cook on high for 4-5 hours, or on low for 8 hours.

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About Chef

Tina Annibell

Holistic health coach and self-taught cook with a focus on nutrient-dense, whole food that is gluten-free, refined sugar-free and mostly dairy-free.

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