Balsamic Beef Stew

"Place the meat in a small bowl and coat with the salt. Heat the solid cooking fat in a heavy-bottomed skillet on medium-high heat. When the fat has melted and the pan is hot, add the stew meat. Cook for 5 minutes, turning occasionally for even browning. Place the browned meat in the bottom of a slow-cooker or pressure cooker."

"Add the remaining ½ cup broth, the vinegar, and coconut oil to the skillet used for the onion mixture. Bring to a boil, turn down to a simmer and reduce by half. Place in the refrigerator as the stew cooks. When the stew is finished cooking, stir in the vinegar mixture and serve hot. Note: Use a refined coconut oil for this recipe to avoid an overly strong coconut flavor."

Slow Cooker Balsamic Beef Stew combines grass-fed beef, sweet potatoes, carrots, celery, onion, garlic, fresh thyme, bone broth, balsamic vinegar, and coconut oil. Beef is salted, browned in solid cooking fat, and placed in a slow-cooker or pressure cooker. Onions are sautéed with garlic and thyme, then added with vegetables and broth. Cook on low for 8 hours or high for 4 hours (or 35 minutes under high pressure). A reduced mixture of broth, balsamic vinegar, and coconut oil is simmered and chilled, then stirred into the finished stew. Use refined coconut oil to avoid strong coconut flavor.

Read at Alternative Medicine Magazine