Slow Cooker Low FODMAP Tuscan Beef Stew

1.Pat the cubed sirloin tip steak dry with paper towels and season lightly with salt and pepper.

2.Heat the olive oil in a large skillet over medium-high heat. Sear the beef cubes in batches until browned on all sides, about 2-3 minutes per batch. Do not overcrowd the pan. Transfer the seared beef to the basin of a 6-quart slow cooker.

3.Add the chopped green tops of the spring onions, crushed tomatoes, low FODMAP vegetable broth, Italian seasoning, dried basil, remaining salt, black pepper, and crushed red pepper flakes (if using) to the slow cooker.

4.Stir all ingredients gently to combine thoroughly.

5.Cover the slow cooker and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the beef is fork-tender.

6.About 15 minutes before serving, stir in the chopped fresh baby spinach. Replace the lid and allow the residual heat to wilt the spinach completely, about 5-10 minutes.

7.Taste the stew and adjust seasoning (salt/pepper) if necessary.

8.Ladle the stew into bowls and garnish generously with fresh chopped parsley before serving.