Does anyone else feel like the slow cooker is SAVING them, these days?
I actually finally took my slow cooker out and put it on the counter for the winter, thats how much I’m using it (if you know me, I’m super minimalist about kitchen tools, especially the ones I keep out!).
Being able to put dinner on in the morning and come back after a busy day of homeschool/podcast recording/recipe testing (aka me yesterday)– or whatever you’ve got going on is a LIFE saver.
This is our family’s favorite sweet potato, kale and beef stew- it’s super easy to throw together, tomato-free for sensitive tummies and makes me feel allll the comforting fall feels.
My favorite thing about it is that it’s dump-and-go. Zero stress. Easy to prep ahead and literally just toss it all in the slow cooker, no knives necessary, in the morning and be on your way.
Let’s get cooking!Print
1 large white onion, chopped
1 cup chopped celery
1 cup chopped carrots
3 cloves garlic, minced
2 large sweet potatoes chopped
2 pounds stewing beef
1 tbsp dried thyme, or 2 stalks fresh
2 bay leaves
1/2–1 tsp sea salt, (to taste)
black pepper, to taste
4 cups beef, or chicken broth
2 tbsp arrowroot powder, or 1 tbsp coconut flour (optional, to thicken)
1/2 bunch kale, roughly chopped
- Place onion, celery, carrots, sweet potato, garlic, beef and seasonings in bottom of slow cooker. Cover with broth. Simmer on low 6-7 hours.
- After 6-7 hours, remove 1 cup liquid and whisk with arrowroot until dissolved. Return to slow cooker and stir in. Stir in chopped kale. Cook, uncovered, for another hour to thicken before serving.