Slow-Cooker Beef Stew

Ingredients · for 6 (scales to your household)

• 1 tablespoon Extra-virgin olive oil $0.18
• 2 pounds Boneless grass-fed chuck $19.96
• 3 Carrots $0.52
• 1 Onion $0.60
• 1 cup Mushrooms $1.34
• 2 cloves Garlic $0.06
• 2 Celery stalks $0.60
• 1 cup Peas $0.73
• 2 cups Beef broth $1.11
• 2 tablespoons Tomato paste $0.24
• 1 tablespoon Tapioca flour or flour of choice $0.08
• 1 Bay leaf $0.01
• 1 tablespoon Paprika $0.38
• 1 tablespoon Garlic granules $0.41
• 1 tsp Teaspon dried parsley $0.03
• 1 teaspoon Dried thyme $0.07
• 1 teaspoon Sea salt $0.05
• 1 teaspoon Ground pepper $0.14
• 3 Yukon gold potatoes (optional) $2.33

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Heat oil over medium-high heat in a large skillet. Sear meat for about 3 minutes on each side, until browned. Set aside.
2. Place meat and vegetables in the crock pot.
3. Add in broth, tomato paste, tapioca, and spices. Mix well to combine.
4. Set on low for 8-10 hours.
5. After 7 hours, taste and adjust spices to your liking (i.e. add additional salt, cayenne, or red pepper flakes).
6. Remove bay leaf and serve hot!

Per serving