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Tribe Kitchen: Slow-Cooked Beef Burgundy Stew

Nothing says fall cuisine like slow cooker stews with hearty fall vegetables. Slow cookers are fantastic for busy families and can be used to make soups, vegetarian chilis, bone-in chicken dishes, meat stews, you name it. Time is your friend with this method of cooking. Throw high-quality raw ingredients in the morning and let time do its thing. Come home to a house that smells divine and a hot, nutritious supper waiting. This recipe is from “Simple Food for Busy Families: The Whole Life Nutrition Approach” by Bessinger and Yablon-Brenner. It’s on my menu for Succot!


  • 3 carrots, cut into thin rounds
  • 1 small butternut squash, washed and diced (you can get pre-peeled and cut to save time)
  • 2 onions, peeled and quartered
  • 1 1/2 pounds cubed beef stew meat
  • 2 Tbsp spelt flour
  • 1/2 cup beef broth
  • 3/4 cup burgundy wine or dark beer
  • 1 14 ounce can whole or diced tomatoes
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1/2 tsp marjoram
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • salt and pepper
  • 1 10 ounce box or bag of frozen peas or green beans (add in last 10 minutes)


Layer vegetables in order listed in slow cooker. Add beef. Whisk flour into broth. Add broth and wine or beer. Add tomatoes, garlic, bay leaf, marjoram, thyme, oregano, and salt and pepper to taste. Cook on high for 4-5 hours or on low 7-8 hours. Add frozen peas for last 10 minutes until heated through. Serve over a cooked grain or pasta if desired.





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