INGREDIENTS
- 2lbs of Lean Beef Stew Meat
- 8 Small Potatoes Medley (purple, gold, red)
- 6 Rainbow Carrots
- 2 cans of tomato sauce
- 1 large yellow onion
- 10 cloves of garlic
- 3 cups of beef stock (vegetable stock is fine)
- Olive Oil
- 1 Lemon
- Salt and pepper
- Coriander
- Paprika
- Turmeric
- Cumin
- Flat-leaf parsley (optional)
COOKING INSTRUCTIONS
- Chop onions, cube potatoes, cut carrots crosswise and mince garlic, all to desire widths.
- Season stew beef thoroughly with all the seasonings listed (about a tablespoon of each). In a large pan lined with olive oil, sear the beef until each side is crisp and browned. Place them in your slow cooker.
- In the same pan, add the onions, carrots and garlic, as well as the same seasonings. Saute for 5-7 minutes. Place them in your slow cooker.
- Add 2 cans of tomato sauce, 3 cups of stock and potatoes to the slow cooker. Add the zest of the entire lemon. Stir the batch.
- Set your crock pot to High and let it cook for 5-6 hours.
- Ladle over rice, cous cous or cauliflower rice (as I did). Garnish with flat-leaf parsley.
- Enjoy!
