Slow Cooker Honey Beef


The past two weeks have been quite full on for me - I have been creating and photographing dessert recipes for my upcoming eCookbook 'BecomingSweet' and I also had my photography session with the wonderful Renee Bell. So much has been going on lately and it will be staying that way for the next few weeks.

So to make life a bit easier, I have been cooking fairly simple-to-make meals that are healthy, yet still taste amazing. One of these dishes is this Slow Cooker Honey Beef. It was served with my Coconut Quinoa (which is also easy to make) and it makes a great meal, once you add some vegetables to it, either mixed through or on the side.

Anyway, this post is short and sweet today as I have to get back on task. All the recipes, photos and book structure are due to my graphic designer Alana Wimmer in four days. So wish me luck and sign up to my email updates HERE to not miss any details, plus you score a free mini eCookbook.

Hope you enjoy my latest creation.

Ness xo


Slow Cooker Honey Beef

Serves 4 - 6


  • 1 kilogram beef (chuck or blade) cut into small pieces

  • 1/4 cup tapioca flour (or arrowroot)

  • Sea Salt and black pepper for seasoning

  • 1-2 tablespoons coconut oil

  • 3/4 cup raw or organic honey

  • 1/2 cup coconut aminos (or tamari)

  • 3-4 cloves garlic, minced

  • ½ tsp Chinese 5-spice powder

  • 1 tbsp grated fresh ginger

  • 1/4 teaspoon red chili flakes (adjust per your preferences)

  • Sesame seeds for sprinkling


Season arrowroot with black pepper and sea salt in a large bowl, add the beef and coat well.

Melt 1 tablespoon of the coconut oil in a large fry pan on moderate heat. Add beef and cook for about 5 minutes until browned on all sides. Remove beef and add to slow cooker. You may need to cook the beef in two batches and add more coconut oil between batches.

In a small bowl, combine honey, coconut aminos, garlic, Chinese 5-spice powder, ginger and red chili flakes. Combine well. Pour mixture over the beef and make sure the beef is evenly coated. Cook on low for 7-8 hours.

Sprinkle with sesame seeds and and serve with your favourite sides.


Vanessa Vickery (or Ness as she is also known) is a qualified nutritionist and a mother of two energetic toddlers. She created Becomingness, a health and wellness website, to help women achieve their health and wellness goals by providing accurate, accessible information, as well as offering valuable products and services that promote motivation, empowerment, self-belief and happiness. Come say hello and follow Ness on FacebookInstagramTwitter & Pinterest.


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