Whole 30 Beef Stew
Ingredients
1/2 Butternut squash, chopped into cubes
1 small rutabaga (turnip) chopped into cubes
2 large carrots, chopped
2 celery stalks, chopped
1 sweet onion, chopped
2 large parsnips, chopped
1-2 lbs beef hip stew cubes, cut into 1 inch pieces
4 garlic cloves
Salt and Pepper to taste
2 tbsp dried oregano
1 tbsp dried thyme
1 tbsp dried basil
1 tbsp coconut oil
1 box organic beef broth
1 small can tomato paste
1/4 cup tapioca or arrowroot powder
Directions
1. Heat pan to medium, melt 1tbsp coconut oil, ghee or other fat.
2. Turn slow cooker on low.
3. Sprinkle beef with salt and pepper and brown the beef on all sides in batches
4. Transfer beef to slow cooker. One all beef is browned, place the garlic and onions in pan and stir until onions are soft. Add 1/2 box of beff broth into pan and stir, adding tomato paste and stir for 2 minutes. Add oregano, basil and thyme.
5. Place all chopped veggies in slow cooker and stir, then add both/tomato mixture on top along with the rest of the beef broth and stir again. Cook on low for 6 hours.
6. Turn the slow cooker on high, take a tbsp of the liquid from the slow cooker and whisk together in a small bowl with the tapioca or arrowroot flour, when well blended add back to the slow cooker and stir. Leave on high for about 30 minutes, this will thicken the stew.
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† © 2005 Integrative Nutrition Inc. (used with permission) †† © 2007 Integrative Nutrition Inc. (used with permission)