Slow Cooked Beef Stew

This is your basic beef stew cooked in a slow cooker. But I flavor it with buffalo hot sauce for that hot buttery zing, vinegar for tang and Trader Joe's Coconut Aminos which have the most unique flavor - a mixture of buttery coconut umami. Add mushroom and tomato sauce for even more umami and mamma, you have one delicious flavorful beef stew sure to please.

3 lb beef chuck roast, cut into 2-inch pieces

1 large yellow sweet onion, sliced

3 carrots, peeled and sliced

1 cup coconut aminos (soy sauce substitute, Trader Joe’s)

1/3 cup (or to taste) Franks hot Buffalo sauce (or favorite)

1/4 cup cider vinegar

2 cups favorite tomato sauce

1 can sliced mushrooms

1 cup frozen peas

Brown the beef in a pot with a dash of oil in batches, leaving plenty of air around the cubes to brown well. Place cubes in a slow cooker.

Add carrots and onion to the pot and sauce for about 8-10 minutes, until starting to soften and caramelize a bit. Transfer veggies to slow cooker along with aminos, buffalo sauce, vinegar, tomato sauce, can of mushrooms with liquid, and just enough water to barely cover the meat. Season lightly with salt and pepper to taste.

Cook on low for 8-10 hours. Add peas and heat them through for about 15 minutes.

Serve with pasta or mashed potatoes. Serves 6-8.

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