Autumn Beef Vegetable Stew

while the climate turns chillier, it is the ideal time for comforting stews and autumn spices. This pork stew is an all-time gradual cooker favored in my house. it's made with all the fave fall ingredients and occasional-carb veggies and it is perfectly balanced for a keto food regimen: high in fat, low in carbs and high in electrolytes (sodium, magnesium and potassium).

Cooking in a gradual cooker/ crockpot is very convenient - you won't ought to spend hours in the kitchen. In fact, once I make bone broth from oxtails and marrow bones, I go away them cooking in a single day for as much as 24 hours. for the reason that you may use cheaper meat cuts, a gradual cooker is budget-pleasant and makes meat juicy and smooth.

Ingredients

• 1.5 kg/ 3.3 lb beef braising steaks, boneless (10 medium braising steaks, 150 g/ 5.3 oz each)
• 1/2 cup ghee, lard or tallow (110 g/ 3.9 oz) -you can make your own ghee
• 1 medium white onion (110 g/ 3.9 oz)
• 4 cloves garlic
• 1 large tin chopped tomatoes, unsweetened (400 g/ 14.1 oz)
• 1 cup broth or vegetable stock or water (240 ml/ 8 fl oz) - you can make your own bone broth
• 2 tbsp ground cumin
• 1 tbsp paprika
• 1 tsp ground ginger
• 1 tsp chili powder
• 1 tsp ground coriander seeds
• 1 tsp turmeric powder
• 2 bay leaves
• 2 cinnamon sticks
• 1 1/2 tsp salt or to taste (I like pink Himalayan salt)
• freshly ground black pepper to taste
• 1 medium/ large rutabaga (600 g/ 1.3 lb)
• 4-5 medium zucchini or marrow squash (1 kg/ 2.2 lb)

commands

1. Preheat the gradual cooker (crockpot) to high. you will want to use a large 6 quart slow cooker or halve the recipe to fit the elements into a smaller slow cooker. using a paper towel, pat dry the braising steaks and season with salt and pepper from both facets. vicinity two to a few steaks at a time in a hot pan greased with 1/4 cup of ghee...
2. ... and seal till lightly browned all over. when performed, switch each batch into the preheated gradual cooker. 
3. in the meantime, peel and cube the onion and garlic. area in a pan greased with the remaining ghee and prepare dinner until aromatic and lightly browned.
4. add the tinned tomatoes, broth, paprika, cumin, ginger, chili powder, ground coriander seeds and turmeric. blend and cook dinner in short. Pour into the sluggish cooker over the beef.
5. add the cinnamon sticks and bay leaves. cowl with a lid and prepare dinner for three hours before adding the rutabaga. 
6. meanwhile, peel and dice the rutabaga. 
7. After the beef has been cooking for three hours, use a spatula to push the meat on one facet of the sluggish cooker and upload the diced rutabaga. cook dinner for any other hour earlier than including the zucchini. meanwhile, dice the zucchini (I used zucchini and marrow squash). 
8. After an hour, add the zucchini on the identical facet with the rutabaga and mix in brief to cowl with the juices. the usage of tongs, get rid of the bay leaves and cinnamon sticks (or put off after the meal is done). cook for another 2 hours. 
9. The stew is cooked while the rutabaga and zucchini are fork-smooth. 
10. area in serving plates and garnish with clean herbs inclusive of parsley or cilantro. Season with more salt and pepper if wanted. experience!