Ingredients
Method
- In a large sauté pan, melt the coconut oil over medium-high heat. Add the stew meat and onion wedges and sear for about 5-7 minutes until browned on all sides.
- Transfer the seared meat and onions to a slow cooker. Add the pressed garlic, beef broth, coconut aminos, red wine vinegar, bay leaves, oregano, and thyme to the slow cooker. Stir everything together.
- Cook on LOW for 8-10 hours or on HIGH for 4-6 hours.
- Approximately 2 hours before the end of the cooking time, stir in the grape tomatoes.
- With 1 hour remaining, add the cauliflower florets and continue cooking until tender.
- Serve hot and refrigerate any leftovers for up to one week.
Notes
- For the most tender stew meat, ensure it's cut into uniform 1-inch cubes so it cooks evenly.
- If your slow cooker has a 'sear' function, use it directly in the pot to brown the meat and onions for extra depth of flavor.
- The internal temperature for fully cooked beef stew meat should reach 160°F (71°C).
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If your slow cooker has a 'sear' function, use it directly in the pot to brown the meat and onions for extra depth of flavor.
- The internal temperature for fully cooked beef stew meat should reach 160°F (71°C).
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.