I have been reducing my meat intake as part of following an alkaline diet, but when I do consume meat, I love this hearty beef vegetable stew. As the weather turns colder here in the United States, warm soups and stews and a great way to get a lot of nutrients and help you keep warm.

I also love this recipe because it can be easily adapted to add or change vegetables or can be completely vegetarian or vegan by just eliminating the beef and adding more veggies.

Instead of using beef, add cabbage to the stew to get more of the benefits of cruciferous vegetables.


  • 2 tablespoons of extra virgin olive oil
  • 2 teaspoons of fine sea salt
  • 3 and a half pounds of pasture raised beef chuck roast, cut into 2 inch pieces
  • 1 large red onion, chopped
  • 4 cloves of organic garlic, finely chopped
  • 16 ounces of filtered water
  • 3 large organic carrots, chopped into 2 inch pieces
  • 1 large organic tomato, chopped
  • 1 and a half pounds of organic sweet potatoes, chopped into 3 inch pieces
  • Fresh oregano, 1 sprig
  • Fresh thyme, 1 sprig
  • 1/2 teaspoon chipotle powder
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon of coconut nectar


In a large crock pot add olive oil, onion, garlic, and beef to the pot. Next, sprinkle sea salt and chipotle powder then add water and stir.

Add sweet potatoes, tomato, carrots, apple cider vinegar, and coconut nectar.

Stir with a large spoon making sure to break up any chunks that may have stuck together.

Add one sprig of fresh thyme and 1 sprig of fresh oregano.

Cover and cook on low for 8-10 hours, or until vegetables are done and meat is tender.

Allow to cool, serve and enjoy!

Makes 5 servings