2 pounds stew beef
Sea salt and ground black pepper
2 tablespoons olive oil
1 cup beef stock
1/2 cup cooking sherry *
1/4 cup coconut aminos or gluten free soy sauce
2 tablespoons unseasoned rice wine vinegar
2 red bell peppers, seeded and sliced
8 ounces cremini mushrooms, quartered
2 large shallots, thinly sliced
3 cloves garlic, minced
1 (2-inch) piece fresh ginger, grated
1 tablespoon plus 1 teaspoon Chinese five-spice powder
1 teaspoon red pepper flakes
2 cups snow peas
2 green onions, sliced on the bias, for garnish
2 tablespoons toasted sesame seeds, for garnish
Preheat slow cooker on the low setting. Season the stew beef generously with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the beef and sear until browned on the outside, then transfer it, with juices, to the slow cooker.
To the slow cooker, add the stock, sherry, coconut aminos, vinegar, bell peppers, mushrooms, shallows, garlic, ginger, five spice powder, and red pepper flakes. Stir to combine, cover and cook for 6 hours.
Add the snow peas and cook for an additional hour.
Garnish the beef with green onions and sesame seeds.
Serve over cauliflower rice or zucchini noodles, if desired. These are not included in nutrition information.
*may be substituted with extra beef stock
To reduce the amount of carbs in this recipe, simply reduce the amount of snow peas and adjust your personal nutrition information accordingly.
The recipe states that it makes 8 servings, I do not have exact measurements. If you need the exact amount, place an empty bowl on your food scale and zero it out. Then add the contents of your slow cooker to the bowl, weighing in grams. Divide that number into 8 and it will give you the amount of grams for each serving.