• 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)


  1. Chop onions, cube potatoes, cut carrots crosswise and mince garlic, all to desire widths.
  2. 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.
  3. 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.
  4. 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.
  5. Set your crock pot to High and let it cook for 5-6 hours.
  6. Ladle over rice, cous cous or cauliflower rice (as I did). Garnish with flat-leaf parsley.
  7. Enjoy!