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Slow Cooker Beef Stew

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Slow Cooker Beef Stew

Course: Soup/Stew
Keyword: beef, dairy-free, gluten-free, slow-cooker
Calorie: 300-400, Under 350
Protein: 31+g, Over 20g, Over 25g
Servings: 6
Calories: 311kcal


  • 2 tbsps Extra Virgin Olive Oil
  • 2 lbs Stewing Beef (sliced into bite-size pieces)
  • 1/4 cup Red Wine Vinegar
  • 2 cups Baby Carrots
  • 1 Sweet Onion (diced)
  • 2 1/2 cups Mushrooms (sliced)
  • 1 cup Beef Broth
  • 1/2 tsp Dried Thyme
  • 1 tsp Sea Salt
  • 1/2 tsp Black Pepper
  • 1/4 cup 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 for 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.


Serving: 6g | Calories: 311kcal | Carbohydrates: 16g | Protein: 35g | Fat: 12g | Cholesterol: 95mg | Sodium: 645mg | Fiber: 3g | Sugar: 6g | Vitamin A: 7681IU | Vitamin C: 8mg | Calcium: 64mg | Iron: 4mg

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