Paleo | Dairy-free | Soy-free | Clean Eating | Gluten-free | Nut-free
Lesson one: No amount of processing can save a poorly lit photo. (Thanks for nothing, Standard Time.)
Lesson two: However it may look, this stew tastes incredible. And it’s easy. And clean, paleo, low-glycemic, dairy-free, soy-free, and kid-approved!
Browning the beef beforehand sounds like an extra step, but it is SO important to the full flavor of this dish. And it’s a quick way to get your kitchen already smelling delicious before you even turn on the crock pot! Put this one on your list for the cold, busy weeknights ahead. (Please send some of that cold down here to Florida!)
Paleo Slow Cooker Beef Stew
Original recipe here
- 2 Tbsp olive oil
- 1 1/2 lbs stew beef (cubed)
- 2 large parsnips, peeled and cut into large dice
- 8 carrots, peeled and cut into large dice
- 1 onion, cut into large chunks
- 2 bay leaves
- 1/8 to 1/4 tsp pepper
- 2 tsp salt
- 4 cups low-sodium beef broth
- 1/2 Tbsp dried thyme (or 1 Tbsp fresh, chopped)
- optional, to thicken broth: 1/4 cup tapioca starch
- Heat the oil in a large pan over high heat. Add the beef chunks, season with a little salt and pepper, and sear on all sides. Dump into your slow cooker and cover with the remaining ingredients, except tapioca starch.
- Cook on high 5-6 hours, or on low 8-9.
- Optional: if you want to thicken the broth, 30 minutes before the end of cooking time, whisk the tapioca starch with 2 Tbsp water. Pour the mixture into the stew, stirring gently, until distributed throughout, and allow it to resume cooking.
- Remove bay leaves and enjoy! In the unlikely event that there are leftovers, they reheat beautifully.