Slow Cooker Beef Stew with Sweet Potatoes (Paleo)

  

It is finally fall weather here in Southern California and I am making stew at least once a week. This slow cooker beef stew with sweet potatoes is easy to make, healthy, and comforting.  Chunks of beef stew and vegetables simmer away to a very flavorful dish. Searing the vegetables and beef before hand maximizes flavor.  Regular or gluten free flour and Worcestershire sauce can be substituted for non-Paleo eaters.  

Ingredients:


1 tbs. avocado or extra virgin olive oil

2 garlic cloves, minced

1 medium yellow onion, chopped

1 celery stalk, chopped

3-3.5 lbs beef stew meat

2 tsp kosher salt

1 tsp pepper

1 tbs coconut flour (or flour of your choice)

1 large sweet potato, cubed into 1 inch pieces

3 carrots, halved, peeled, and cut into 1 inch pieces

8 oz baby bella mushrooms, quartered

1 bay leaf

3 sprigs fresh thyme

1/4 cup fresh chopped parsley

3 cups beef broth

2 tbs coconut amigos (Worcestershire sauce for non-Paleo)

2 tbs tomato paste

Directions:

Heat a large non-stick skillet over medium high heat.

Add oil, garlic,  onion, and celery to pan, and cook until soft.

Add mixture to slow cooker.

In same pan add beef stew meat and season with salt and pepper.

Cook about 4- 5 minutes until meat is browned on all sides.

Sprinkle flour and cook for an additional minute.

Add beef stew meat to slow cooker and stir.

Add sweet potatoes, carrots, mushrooms, thyme, parsley and bay leaf to slow cooker.

Mix well.

In a small bowl or measuring cup mix broth, Worcestershire sauce, and tomato paste.

Pour over meat and vegetables.

Cover and cook on low for 8-10 hours or on high for 4-6 hours.

Top with additional parsley to serve.

Enjoy!

 

Slow Cooker Beef Stew with Sweet Potatoes (Paleo)

Ingredients:

1 tbs. avocado or extra virgin olive oil

2 garlic cloves, minced

1 medium yellow onion, chopped

1 celery stalk, chopped

3-3.5 lbs beef stew meat

2 tsp kosher salt

1 tsp pepper

1 tbs coconut flour (or flour of your choice)

1 large sweet potato, cubed into 1 inch pieces

3 carrots, halved, peeled, and cut into 1 inch pieces

8 oz baby bella mushrooms, quartered

1 bay leaf

3 sprigs fresh thyme

1/4 cup fresh chopped parsley

3 cups beef broth

2 tbs coconut amigos (Worcestershire sauce for non-Paleo)

2 tbs tomato paste

Directions:

Heat a large non-stick skillet over medium high heat.

Add oil, garlic,  onion, and celery to pan, and cook until soft.

Add mixture to slow cooker.

In same pan add beef stew meat and season with salt and pepper.

Cook about 4- 5 minutes until meat is browned on all sides.

Sprinkle flour and cook for an additional minute.

Add beef stew meat to slow cooker and stir.

Add sweet potatoes, carrots, mushrooms, thyme, parsley and bay leaf to slow cooker.

Mix well.

In a small bowl or measuring cup mix broth, Worcestershire sauce, and tomato paste.

Pour over meat and vegetables.

Cover and cook on low for 8-10 hours or on high for 4-6 hours.

Top with additional parsley to serve.

Enjoy!

 

Use 5-6 quart slow cooker.

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