Ingredients – Serves 4
- For the beef:
- 1 kg / 2.2 lb lean beef stew cubes – lean cut like chuck trimmed or round, cut 1.5 inch
- 1 large white onion, diced – this is the base you see under the beef
- 4 cloves garlic, minced
- For the 3-ingredient anti-inflammation sauce – poured in like shown:
- 1/2 cup low-sodium crushed tomatoes or passata
- 1/4 cup low-sodium beef or vegetable broth
- 2 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar or lemon juice
- 1 tsp dried oregano + 1 tsp dried rosemary
- 1/2 tsp turmeric + pinch black pepper
- 1/2 tsp sea salt – optional, skip if on low salt
- 1/4 tsp black pepper
- Pinch chili flakes – optional
- To serve:
- Chopped parsley, 2 cups cooked brown rice, quinoa, or steamed veggies
Instructions - Prep beef: Pat beef cubes dry, trim visible fat. Keep cold until use.
- Layer base: Add diced onion to bottom of slow cooker, spread evenly.
- Add beef: Place cubed beef over onion in single layer.
- Mix sauce: In a bowl whisk together crushed tomatoes, broth, olive oil, vinegar/lemon, oregano, rosemary, turmeric, salt, pepper.
- Pour: Pour sauce evenly over beef – like the pouring action shown – make sure all pieces get coated.
- Cook safe:
- Low setting: 7-8 hours until beef is fork-tender
- High setting: 4-5 hours until tender
- Beef must reach 145°F / 63°C and be tender, do not open lid often
- Check: Meat should pull apart easily, sauce thickened.
- Finish: Stir gently, taste, add more lemon or herbs if needed, sprinkle parsley.
- Serve: Spoon over brown rice/quinoa or with steamed carrots, green beans, or leafy greens.
- Store: Cool within 1 hour, fridge airtight 3 days, freezer 2 months. Reheat to steaming hot.