Slow-Cooker Beef & Mushroom Stew
360 minLow FODMAPHigh proteinSteady energyGluten-freeSlow cookerMuscle preservationEveryoneDairy-freeGut health
Servings:
4
·
Ingredients
- —800 g Beef chuck, raw
- —300 g Oyster mushrooms
- —2 Carrots, raw
- —1 Parsnip, raw
- —400 ml Chicken stock / broth
- —2 tbsp Tomato paste
- —2 Cilantro (coriander leaves)
- —1 tsp Thyme, dried
- —2 tbsp Olive oil
Method
- 01Heat a little oil in a pan over high heat. Brown the beef in small batches for 2–3 minutes — avoid crowding the pan or the meat will steam instead of sear. You want a golden-brown crust.
- 02Transfer the browned beef to the slow cooker. Add the mushrooms, vegetables, stock, tomato paste and herbs. Give it a gentle stir — the liquid should nearly cover everything.
- 03Close the lid and set to LOW for 6–8 hours. To check doneness, press a piece of beef with a fork — it should fall apart easily with no resistance.
- 04Taste and adjust the seasoning with salt. Rest for 10 minutes before serving — the sauce will thicken slightly as it sits.
Why this works
Iron and B12 from beef counter midlife fatigue and support testosterone; oyster mushrooms add ergothioneine; root vegetables are gentle on digestion.
Nutrition (per serving)
643
kcal
42.5g
protein
44.3g
fat
19.7g
carbs