RECIPE: Autumn Beef Stew

This is a super nutritious, one-pot dinner that you can prep in the morning and enjoy by dinnertime! It’s easy to prepare, requires minimal cleanup and will provide delicious leftovers. It’s paleo-friendly, gluten, dairy, grain, soy, and sugar free!

Ingredients

1 1/2 pounds stew beef (grass-fed)
32 oz bone broth (4 cups)
4 large carrots, sliced into coins (2 cups)
4 stalks celery sliced (2 cups)
1 yellow zucchini, sliced and quartered (2 cups)
1 large sweet potato, cubed (2 cups)
1 medium white onion (1 1/2 cups)
6 cloves garlic, minced (~2 1/2 tbs)
4 oz tomato paste
2 tbs apple cider vinegar
2 tsp arrowroot starch
Drizzle of balsamic
1 tsp sea salt
1/2 tsp cumin
1/2 tsp onion powder
1/2 tsp chili powder
1/4 tsp paprika
1 tsp dried parsley
Fresh parsley

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1) Prepare Vegetables and Stew Meat

Wash and prepare the vegetables. Brown the stew meat in a cast iron skillet for 2 minutes per side over high heat.

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2) Combine & Cook

Add the beef to a slow cooker and sprinkle with the arrowroot starch. Add the tomato paste and spread it over the beef. Next add the prepared vegetables, spices, bone broth, apple cider vinegar, and a drizzle of balsamic vinegar. Cook on high for 6 hours.

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3) Final Touches

Ladle into bowls, top with salt, pepper and garnish with fresh parsley.

Serve and enjoy!