Slow Cooker Beef & Root Vegetable Stew

Slow Cooker Beef & Root Vegetable Stew 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! 8 The Real Food Dieticians Special Diets The Real Food Dietitians https://d2zupx01utsj9r.cloudfront.net/media/filer_public/e6/96/e696c187-f3b6-4df3-a3ef-51970a5bf23e/img_3789.jpg 2 lbs. Organic Prairie diced beef 1 Tbsp. 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 tsp. dried thyme ½ tsp. dried rosemary Salt and pepper, to taste 2 Tbsp. potato starch (optional)

1 Heat ½ Tbsp. 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.

2 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.

3 Optional step to thicken stew: Combine potato starch with a few tablespoons of cold water and stir into hot stew to thicken.

Slow Cooker Beef & Root Vegetable Stew | Organic ValleyAn 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!