Balsamic Beef Stew Recipe

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Place the meat in a small bowl and coat with salt. Heat the solid cooking fat in a heavy-bottomed skillet on medium-high heat. When the fat has melted and the pan is hot, add the stew meat. Cook for 5 minutes, turning occasionally for even browning. Place the browned meat in the bottom of a slow-cooker or pressure cooker.

Step 2

Turn the heat down to medium and add the onions to the skillet, cooking for 7 minutes, until translucent. Add the garlic and thyme, and sauté for another couple of minutes, until fragrant. Turn off the heat and add to the meat in the slow-cooker or pressure cooker.

Step 3

Add the sweet potatoes, carrots, celery, and 1 cup of the broth to the meat mixture and cook on low for 8 hours or high for 4 hours, if using a slow-cooker. Alternatively, cook for 35 minutes under high pressure using a pressure cooker.

Step 4

Add the remaining ½ cup broth, the vinegar, and coconut oil to the skillet used for the onion mixture. Bring to a boil, turn down to a simmer and reduce by half. Place in the refrigerator as the stew cooks.

Step 5

When the stew is finished cooking, stir in the vinegar mixture and serve hot.