Slow Cooker Beef & Root Vegetable Stew

Name: Slow Cooker Beef & Root Vegetable Stew
Prep time: 5 min
Cook time: 4 h
Total time: 4 h 5 min
Yield: 8
Ingredients: 2 Pounds Beef Stew Meat; 1 tablespoon [Organic Valley® Ghee]; 1 medium yellow onion, diced; 2 medium potatoes, diced; 2 small parsnips, peeled and diced; 2 medium carrots, peeled and sliced; 2 ribs celery, sliced; 3 cloves garlic, minced; 2 cups green beans, trimmed and cut into 1-inch pieces (may use fresh or frozen); 1 14-ounce can diced tomatoes, with the liquid; 4 cups organic beef broth; 1 ½ teaspoons dried thyme; ½ teaspoon dried rosemary; Salt and pepper, to taste; 2 tablespoons potato starch (optional)

The Real Food Dietitians is the passion-driven product of Registered Dietitian Nutritionists Stacie Hassing and Jessica Beacom. They've combined their love of nutrition, health and real food with the concepts of ease and convenience to bring you recipes that are big on flavor but short on ingredients.

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An easy and tasty beef stew! Throw all of the ingredients in the slow-cooker and walk away. Come back at dinner time, grab a bowl and enjoy!

5 min Prep4 hrs Cook4 hrs 5 min Total

5 min Prep•4 hrs Cook•4 hrs 5 min Total

5 min Prep•4 hrs Cook

4 hrs 5 min Total

8 Servings

5 min Prep4 hrs Cook4 hrs 5 min Total

5 min Prep•4 hrs Cook•4 hrs 5 min Total

5 min Prep•4 hrs Cook

4 hrs 5 min Total

8 Servings

An easy and tasty beef stew! Throw all of the ingredients in the slow-cooker and walk away. Come back at dinner time, grab a bowl and enjoy!

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Ingredients

2 Pounds Beef Stew Meat
1 medium yellow onion, diced
2 medium potatoes, diced
2 small parsnips, peeled and diced
2 medium carrots, peeled and sliced
2 ribs celery, sliced
3 cloves garlic, minced
2 cups green beans, trimmed and cut into 1-inch pieces (may use fresh or frozen)
1 14-ounce can diced tomatoes, with the liquid
4 cups organic beef broth
1 ½ teaspoons dried thyme
½ teaspoon dried rosemary
Salt and pepper, to taste
2 tablespoons potato starch (optional)

Directions

Heat ½ tablespoon ghee in a large skillet or Dutch oven over medium-high heat. Add half of the beef and cook until browned, 2-3 minutes, then flip and repeat until browned on all sides. Transfer meat to the slow cooker and repeat with remaining ghee and beef.
Place remaining ingredients in the slow cooker (with the exception of green beans, salt, pepper and potato starch). Stir, place lid on slow cooker and cook on LOW heat for 8 hours or HIGH heat for 4 hours. Stir in green beans during the last 30-60 minutes of cooking time. Season with salt and pepper to taste.
Optional step to thicken stew: Combine potato starch with a few tablespoons of cold water and stir into hot stew to thicken.

Directions

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Heat ½ tablespoon ghee in a large skillet or Dutch oven over medium-high heat. Add half of the beef and cook until browned, 2-3 minutes, then flip and repeat until browned on all sides. Transfer meat to the slow cooker and repeat with remaining ghee and beef.
Place remaining ingredients in the slow cooker (with the exception of green beans, salt, pepper and potato starch). Stir, place lid on slow cooker and cook on LOW heat for 8 hours or HIGH heat for 4 hours. Stir in green beans during the last 30-60 minutes of cooking time. Season with salt and pepper to taste.
Optional step to thicken stew: Combine potato starch with a few tablespoons of cold water and stir into hot stew to thicken.