Slow Cooker - Cinnamon Beef Stew

Servings: 8-12


  • 1kg stew beef
  • 2 teaspoons Himalayan salt (or similar)
  • 2 tablespoons coconut oil
  • 1 ½ litres bone broth or low FODMAP stock (Massels 7's)
  • 3 carrots, finely diced
  • 2 teaspoons cinnamon
  • Bay leaf
  • Italian parsley (optional)


  1. Add salt to stew beef, before cooking. Salting can be done well before cooking or right before cooking. As far as I can tell, each chef has their preferred approach, so go with what is most convenient.
  2. Brown the stew beef in the fat in batches, ensuring several sides get nice & browned.
  3. Add the browned beef to the slow cooker with the bone broth & cinnamon & bay leaf. Deglaze the pan with some of the bone broth & add this meaty mixture in, too.
  4. Cook 6-9 hours on low (until you get home from work).
  5. Add the finely diced carrots for the final 15 minutes of cooking time.
  6. Serve sprinkled with Italian parsley leaves