Here’s another meal prep for the crockpot you’ll be glad to have ready later in the week. I like to keep a few of these freezer meals available! This comforting stew can be served with rice, potatoes or over cauliflower. I used ButcherBox grass fed, grass finished beef in this recipe. I have partnered with Butcherbox to bring you great recipes & cooking tips using their quality products. Order your Butcherbox with my affiliate link here: HTTPS://bchrbox.co/Sundaymealprep I know you’ll just love it!
Ingredients
- 2 lbs. beef tips
- 3 cups fresh mushrooms, sliced
- 2 onions, sliced
- 1 1/2 c. beef stock
- 1/2 c. Red wine
- 2 garlic cloves, minced
- 1 tbs. potato starch
- Cooking fat
- Sea salt and freshly ground black pepper
- 1/2 can coconut milk (the day of cooking)
Pat the beef dry and season lightly with salt and pepper.
Place a disposable crockpot liner in a bowl slightly smaller than your crockpot. Add the sliced mushrooms.
Heat a large skillet to medium heat and add some cooking fat, such as coconut oil. Add beef tips once the pan is hot. Do not allow them to touch each other (overcrowding keeps them from browning). You will need to cook in a couple of batches. Place the cooked beef in the lined bowl as it is done.
Next lower the heat slight and add the onions and cook slowly. Once they start to turn golden add the garlic and a pinch of salt and keep stirring. You will notice some bits stuck to the bottom of the skillet.
Pour 1/2 cup of the broth into the pan and stir with a wooden spoon to loosen all the flavor from the bottom of the pan.
Now pour in the wine and allow it to simmer gently about 5 minutes. Pour the onions and pan liquid into the bowl and add the remaining broth.
On the day of cooking cooking place the liner in the crockpot and cook on low heat. If possible, stir every few hours.
Mix the coconut milk and potato starch and add it for the last hour of cooking.
