Sunday Stew - Slow cooked Beef Stew with Vegetables
 

Sunday Stew

Slow cooked beef stew with vegetables

Ingredients

  • 1 tablespoon olive oil

  • 1 1/2 pounds boneless beef chuck, cut into 1” cubes

  • 3 cups beef bone broth

  • 4 carrots, chopped

  • 1 onion, diced

  • 1 pounds sweet potatoes, chopped*

  • 1pound parsnips chopped

  • 3 cloves garlic, minced

  • 1 pound crimini/baby bella mushrooms, chopped (I used Maitake Mushrooms chopped)

  • 2 tablespoons Coconut Aminos 

  • 2 tablespoons tomato paste

  • 2 tablespoon dried italian seasoning

  • 2 teaspoons paprika

  • 1 teaspoon sea salt

  • 1/2 teaspoon black pepper

  • 1 tablespoon fresh rosemary (plus more for garnish)

  • 4 cups of cooked cauliflower rice for serving

Directions

  1. Heat a sauté pan with the olive oil and brown the beef chuck until evenly browned on all sides.

  2. Add the browned beef to the slow-cooker with the bone broth, carrots, onion, potatoes, garlic, mushrooms, Coconut Aminos, tomato paste, and all of the seasonings. Stir everything together.

  3. Cook the stew on medium for 6 hours.

  4. Serve over warm cauliflower rice with additional fresh rosemary on top. Enjoy!