Slow-Cooker Beef & Root Vegetable Stew
360 minLow FODMAPHigh proteinSteady energyGluten-freeSlow cookerMuscle preservationEveryoneDairy-freeMenstrual phaseGut health
Servings:
4
·
Ingredients
- —800 g Beef chuck, raw
- —3 Carrots, raw
- —2 Parsnip, raw
- —1 pc Celeriac, 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 beef to the slow cooker. Add the chopped root vegetables, stock, tomato paste and herbs. Stir to combine — the liquid should nearly cover everything.
- 03Close the lid and cook on LOW for 6–8 hours. The vegetables will become very tender and the beef will fall apart easily when pressed with a fork.
- 04Taste and adjust the salt. Rest for 10 minutes before serving — the sauce will thicken slightly and the flavours will come together.
Why this works
Iron and B12 counter midlife fatigue; root vegetable fibre is gentle on FODMAP-sensitive guts; long cooking breaks down connective tissue for absorption.
Nutrition (per serving)
689
kcal
42.4g
protein
44.6g
fat
31.3g
carbs