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Lavender Beef Stew
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Lavender Beef Stew

Course: Main Course
Author: Ann Timm


  • 2 pounds beef chuck or stewing beef cut into 1-inch pieces
  • 1 heaping tablespoon dried lavender flowers
  • 1 teaspoon dried thyme OR 1 sprig of fresh thyme
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 cup beef stock mushroom stock, or vegetable stock (see how to make homemade bouillon cubes)
  • 1/2 cup full-bodied red wine
  • 1 large onion diced
  • 4 cloves garlic minced
  • 5-6 carrots julienned in 1-inch wide pieces
  • 1 pound white or yellow-fleshed potatoes cut into one-inch pieces
  • 8 ounces cremini mushrooms quartered
  • 1 large sprig fresh rosemary
  • 1/2 cup flour any variety OR 1 tablespoon arrowroot powder


  • Cut the beef into bite-size chunks. If you're using grass-fed beef, be sure to leave all the fat on, as grass-fed beef tends to be lean and you're going to want all those fat drippings in the stew. Place in a 6-quart slow cooker.
  • Sprinkle the lavender blossoms, dried thyme (if using), salt, and pepper over the beef cubes.
  • Combine the stock and wine and pour over the beef.
  • Layer the remaining ingredients over the beef in the order listed and do not stir. Lay the fresh sprigs of thyme and rosemary on the top.
  • Cook on high for about 6 hours or on low for 7-8 hours until the vegetables and beef are very tender.
  • About 10-15 minutes before you want to eat (or just as you're setting the table), combine the flour or arrowroot powder with 1-2 tablespoons of water - just enough to make a pourable slurry. Pour it over the stew and stir gently so as not to break the potatoes and carrots. Return the lid and let cook until ready to serve.