Stephanie O'Dea's Azorean Spiced Beef Stew

Slow Cook Stew

Stephanie O'Dea prepares maple-dijon chicken in a slow cooker.
Difficulty: Easy
Cook Time: min

Stephanie O'Dea makes slow cooking easy with recipes that are healthy, gluten free, but still delicious.

This recipe appears in: "Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking."


  • 1 pound beef stew meat
  • 3 cups beef stock
  • 2 potatos, chopped in 1-inch chunks
  • 1 cup cherry tomataos, cut in quarters
  • 1 cup baby carrots
  • 3 green onions, chopped
  • 5 to 6 garlic cloves, smashed and chopped
  • 1 to 2 tablespoons kosher salt
  • 1/2 tablespoon crushed red pepper flakes
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • 2 cinnamon sticks
  • Cooking Directions

    Use 6 quart slow cooker. Put meat into stoneware. Add stock. Add potatoes, tomatoes, carrots, green onions and garlic. Stir in salt, red pepper flakes, allspice, and cumin. Float the bay leaf on top and add cinnamon stickers. Cover and cook on low for 8 to 10 hours, or on high for 6 hours.

    * Courtesy of "Make It Fast, Cook It Slow: The Big Book of Everyday Slow Cooking."

    Recipe Summary

    Main Ingredients: beef, potato, garlic, tomatos, beef stock

    More Info: Wheat/Gluten Free

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