Gevity RX: Slow Cooked Beef Casserole

You could use: Gevity RX Lemon & Herb, Natural or Boost

PREP: 20 mins / SERVES: 2


  • 1 tsp olive oil 
  • 1.5kg grass-fed / organic beef chuck, cut into 1in pieces 
  • 1 large onion, cut into chunks 
  • 4 large carrots, peeled and cut into thick diagonal slices 
  • 500g potatoes, 1/2in cubes 
  • 1 1/2 cups filtered water
  • 3 tbs Lemon & Herb Bone Broth Body Glue 
  • 1 cup dry red wine (or sub for extra broth) 
  • 2 tbs organic tomato paste 
  • 1 tbs balsamic vinegar 
  • 1 tbs fresh thyme leaves 
  • 6 garlic cloves, minced 
  • 1 cup frozen peas (or other greens) optional
  • 1/4 cup tapioca or cassava flour (for thickening) 
  • Freshly ground salt and pepper to taste 


  1. Add 1tbs olive oil to a large fry pan and place over medium high heat. Add beef, season with salt and pepper and brown in batches - this should take about 5 mins per batch of meat. Transfer to a large slow cooker/pressure cooker. 
  2. Netx, mix the Bone Broth Body Glue into filtered water till dissolved. Add broth, red wine, tomato paste, balsamic vinegar, thyme and a little salt and pepper. Stir together with the beef until combined, then add in garlic, onion chunks, carrots and diced potatoes. 
  3. Cover and cook on low for 7-8 hours or on high for 4-5 hours. We prefer to cook this slow so that the beef really becomes tender and the flavours have time to intensify. 
  4. Next, remove 1 cup of liquid broth from the slow cooker and transfer to a medium bowl. Whisk in 1/4 cup of flour until there aren't any lumps remaining. Add back to the slow cooker and stir to combine. Add in frozen pease and cook uncovered on high for 10-15 more minutes until the beef stew thickens up a bit. 
  5. Serve with toasted sourdough, your fav greens or rice. 
  6. Enjoy! 

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