Cooked - Slow Cooker Ginger & Sweet Potato Beef Stew (Spleen-Supportive)

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Slow Cooker Ginger & Sweet Potato Beef Stew (Spleen-Supportive)

6.0

700–800 g diced beef (chuck or blade)

2 Tbsp olive oil or ghee (for browning)

1 large onion, diced

2 garlic cloves, finely chopped

1 thumb-sized piece of ginger, grated

1 large orange kumara (sweet potato), peeled and cubed

2 medium carrots, sliced

1 Tbsp tomato-free paste alternative (e.g. red-pepper-free roast-veggie purée or 1 tsp tamari + 1 tsp honey)

1 tsp ground cinnamon

1 tsp ground cumin

½ tsp ground coriander

2 Tbsp tamari or coconut aminos

3 cups bone broth or filtered water

1 Tbsp apple cider vinegar (helps tenderise beef)

Sea salt and cracked pepper, to taste

Optional: handful of chopped spinach or silverbeet at the end for colour and minerals

Brown the beef (optional but adds flavour): Heat olive oil in a pan, brown beef chunks on all sides, then transfer to the slow cooker.
Sauté aromatics (optional): In the same pan, quickly soften onion, garlic, and ginger for 2–3 minutes, then add to the slow cooker.
Add the rest: Add sweet potato, carrots, spices, tamari, bone broth, and apple cider vinegar. Stir to combine.
Cook: • Low heat – 7 to 8 hours • High heat – 4 to 5 hours Until beef is fall-apart tender and vegetables are soft.
Finish: Adjust seasoning. Stir through greens (if using) for the last 5–10 minutes.
Serve: Eat as is, or over millet, brown rice, or quinoa for extra grounding.

Course🍽️Main Course

Diets🌾Gluten-free...

Category🥘Stew

CuisineFusion

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 8h

Created 47 weeks ago

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