Slow Cooker Beef Stew
Recipe type: paleo
  • 500 grams diced blade
  • 1 large red capsicum
  • 5 carrots
  • 1 onion
  • 1 cup dried apricots
  • 3 cloves garlic
  • 1 tsp cumin
  • ½ tsp cayenne pepper
  • 2 cups beef stock
  • 1 tbsp coconut oil
  • 2 large sweet potatoes
  1. Chop capsicum into small pieces. Slice carrots and finely chop onions.
  2. I finely chopped the apricots as I don’t really like eating them in big chunks, but you could chop them to any size you liked.
  3. Add the coconut oil to the frying pan, once heated add meat and brown it. Then add onions and fry for a couple of minutes.
  4. Add garlic and dry spices and stir for another minute or two, until it becomes fragrant.
  5. Add the meat contents to the slow cooker. Top with chopped carrots, capsicum and apricots. Pour in beef stock and cook for 4 - 5 hours on high or 8 - 10 on low.
  6. About 30 minutes before serving peel and chop sweet potatoes. Steam for 10 - 15 minutes. Drain into a medium size bowl and mash.
  7. Serve the beef stew on a bed of mashed sweet potatoes. This photo was taken the day after I cooked the meal (needed better light for the photo!). And as such it was easier to syphon off some of the juices for the photo. The stew itself has lots of juice.
Recipe by Planning With Kids at