Italian Beef Stew
Courses
Main
Servings
Prep Time
4
-6
15
minutes
Cook Time
480
minutes
Servings
Prep Time
4
-6
15
minutes
Cook Time
480
minutes
Ingredients
4
tbsp
oil (coconut
rapeseed, sunflower) or ghee
2
lbs
Beef
cubed
1/2
cup
almond flour
4
carrots
sliced
3
sticks celery
sliced
2
onions
sliced
3
cloves
garlic
crushed
2
cups
red wine
2
cups
broth or stock
2
tins crushed tomatoes
1.5
lbs
sweet potatoes
1
lb
mushrooms
sliced
1
tsp
dried oregano
1
tsp
dried thyme
3/4
tsp
dried rosemary
1/2
tsp
dried marjoram
2
bay leaves
Instructions
Preheat the oven to 130oC, or set the slow cooker to low.
Coat the beef in the flour.
Brown the beef in a large casserole dish with some of the oil, then remove and set aside.
With the remaining oil, sauté the carrots, celery, and onion for about 5 minutes in the same dish, then add the garlic for the last minute or so.
Add the rest of the ingredients, including the beef, to the pot and cook for about 8-10 hours (or for a shorter period at a higher temperature if you don’t have the time).