1 cup chickpea flour
1 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
1/2 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
1. In a large mixing bowl, add the chickpea flour, sea salt, and ground pepper. Stir to combine.
2. Add the cubed meat to the chickpea flour mixture and toss to coat well.
3. 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.)
4. Transfer the browned meat into the slow cooker.
5. In the same pan, add the diced yellow onion, and cook for 2-3 minutes.
6. Then add the minced garlic and cook for one minute, until fragrant.
7. Transfer this into the slow cooker, over the meat.
8. 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.
9. Stir to combine, and then add the bay leaf.
10. 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.
11. 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.
12. Garnish with fresh thyme, if desired.
* Great cuts of beef for this stew include: Chuck Roasts, Bottom Round Roast, Rump Roast, Top Round, or Pot Roasts. Look for lean, tough cuts of meat that will break down and become tender over time in the slow cooker.
* While you don’t have to brown the beef before adding it into the slow cooker, it really does add a ton of flavor and thickness to the stew.
* I’ve found the meat to be the most tender when cooked on Low compared to the High setting.
Amount Per Serving (serving size 1c.)
Total Fat 31g
Saturated Fat 11g
Monounsaturated Fat 3g
Polyunsaturated Fat 1g
Trans Fat 0g
Total Carbohydrate 33g
Dietary Fiber 6g
Vitamin A 253%
Vitamin C 22%