Ingredients

The following ingredients have 8 Servings
  • 1 cup chickpea flour
  • 1 1/2 tsp. sea salt
  • 1 tsp. ground black pepper
  • 3 lbs. stew meat*, (cut into 1-inch chunks)
  • 2 tbsp. olive oil, (plus more as needed)
  • 1 yellow onion, (diced)
  • 4 cloves garlic, (minced)
  • 3 tbsp. tomato paste
  • 3 tbsp. balsamic vinegar
  • 4 cups low sodium beef broth
  • 1 tsp. dried thyme
  • 1 tsp. sea salt
  • 1/2 tsp. dried rosemary
  • 2 large yukon potatoes, (diced)
  • 1 medium sweet potato, (diced)
  • 3 carrots, (sliced)
  • 2 stalks celery, (sliced)
  • 1 bay leaf
  • 2 tbsp. arrowroot, (as needed, for thickening)
  • fresh thyme leaves, (for garnish)

Instruction

  • In a large mixing bowl, add the chickpea flour, sea salt, and ground pepper. Stir to combine.
  • Add the cubed meat to the chickpea flour mixture and toss to coat well.
  • In a large skillet, heat the olive oil over medium-high heat, and add the coated meat. Brown the meat on all sides, in batches. (We’re not looking to cook the meat all the way through here - just to get a golden, crispy crust which will add a ton of flavor to the stew.)
  • Transfer the browned meat into the slow cooker.
  • In the same pan, add the diced yellow onion, and cook for 2-3 minutes.
  • Then add the minced garlic and cook for one minute, until fragrant.
  • Transfer this into the slow cooker, over the meat.
  • Add the balsamic vinegar, tomato paste, low sodium beef broth, dried thyme, sea salt, dried rosemary, cubed yukon gold potatoes, cubed sweet potato, sliced carrots, and sliced celery.
  • Stir to combine, and then add the bay leaf.
  • Set the slow cooker to the Low setting for 6 to 7 hours* or on high for 3 to 4 hours, stirring about half way through.  The stew is ready when the meat is tender and falls apart and the potatoes are tender when poked with a fork.
  • If you’d like to make the stew a little thicker, you can combine add a little arrowroot starch with beef broth or the juices from the stew, and then stir to incorporate. The stew will thicken within about 1-2 minutes after adding the arrowroot starch.
  • Garnish with fresh thyme, if desired.