Description
This slow cooker beef stew is nourishing and easy to make! It’s paleo, whole30, and AIP friendly.
Ingredients
Scale
- 1 lb beef stew meat
- 2 cups carrots, peeled and chopped
- 1 cup parsnips, peeled and chopped
- 2 large leeks, white part sliced into half moons
- 5 cups beef broth
- 2 tbsp tomato paste (sub nomato sauce for AIP)
- 1 tbsp balsamic vinegar
- 3 cloves garlic, minced
- 1 tsp sea salt
- 1/4 tsp black pepper, (omit for AIP)
- 2 bay leaves
- 2 tsp thyme
- 2 tbsp parsley. chopped (plus additional for topping)
- Optional- 2 tsp arrowroot starch to thicken
Instructions
- Add the beef to the bottom of the slow cooker along with the vegetables.
- Pour the broth, tomato paste, vinegar and seasonings over the beef and vegetables. Stir well to combine.
- Set the lid on the slow cooker and cook on low for 7-8 hours (or high for 3-4 hours). The beef should be fully cooked through to about 160F and the vegetables tender.
- If a thicker broth is desired, spoon out about 1/2 cup of broth and whisk in the arrowroot starch. Add back to the slow cooker and cook for another 20 minutes or so to thicken.
- Remove the bay leaves and serve topped with fresh parsley and seasonings to taste.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 15 minutes
- Cook Time: 8 hours
Nutrition
- Serving Size: 1 serving
- Calories: 251
- Fat: 5.2g
- Carbohydrates: 22.6g
- Fiber: 4.8g
- Protein: 30.2g