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Slow Cooker Beef Stew

Makes 2 Servings

Macros: 311 cal, fat 12g, carbs 16g, fibre 3g, protein 35g


2 tsps Extra Virgin Olive Oil

302 g Stewing Beef (sliced into bite-size pieces)

1 1/3 Tbsps Red Wine Vinegar

2/3 cup Baby Carrots

1/3 Sweet Onion (diced)

3/4 cup Mushrooms (sliced)

1/3 cup Beef Broth

1/8 tsp Dried Thyme

1/3 tsp Sea Salt

1/8 tsp Black Pepper

1 1/3 Tbsps Brown Rice Flour


Add all ingredients except the brown rice flour to the slow cooker and mix well. Cover and cook on low for 4 to 6 hours, or until beef is tender.

Remove lid and stir in brown rice flour. Continue to stir until liquid thickens. Ladle into bowls and enjoy!

Leftovers: Store in the fridge up to 3 days or freeze.

More Carbs: Serve it with roasted potatoes, rice or quinoa.

Add Greens: Stir in chopped kale or baby spinach just before serving.

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