This hearty stew from guest chef and author Julie Hauser is packed with fiber, protein, and antioxidants. Cooking in the slow cooker makes this recipe a go-to for busy weekday dinners. The carrots and sweet potatoes contain beta-carotene, the red-orange pigment that is converted into Vitamin A in the body. Consuming antioxidants such as beta-carotene is important in protecting against harmful free radicals. According to Medical News Today, consuming a diet rich in beta-carotene can lower your risk of developing cancer and heart disease. This beef stew recipe is adapted from author Julie Hauser and uses Savorfull approved product Jessica’s Gluten-Free All-Purpose Flour to create the perfect beef stew to keep you warm and healthy this winter.
Slow Cooker Beef Stew
1 onion, chopped
2 large potatoes, peeled and chunked
2 carrots, peeled and chunked
1 sweet potato, peeled and chunked
1 package lean beef stew (about 1.25 lbs)
2 TB extra virgin olive oil
2 TB ketchup (Stacy likes Trader Joe’s or Sir Kensington’s)
1-2 TB honey
2 cubes frozen garlic
1 tsp salt
black pepper to taste
Onion powder to taste
1/2 cup low sodium, low sugar marinara sauce
2-3 cups water
Use a slow cooker liner to line the pot. Cook on high for 4 hours without any water or sauce (only ketchup and olive oil). Then add remaining ingredients and leave on low for 3 hours.
Julie Hauser is the author of Mothers to Mothers: women across the globe share the joys and challenges of Jewish motherhood, When I Check on You at Night, The Gratitude Game, and Pesach While You Sleep: the easy way to cook ahead for Yom Tov. Find Julie Hauser books on Amazon: https://www.amazon.com/Julie-Hauser/e/B005128KF4. Julie lives with her husband and children in Oak Park, Michigan, and happens to be an occupational therapist by profession.