11.15.2014

Whole30: Slow Cooker Beef Stew by Lexi's Clean Kitchen



Ingredients
  1. 2 lb. boneless grass-fed chuck, cubed
  2. 1 tbsp extra-virgin olive oil
  3. 2 cups beef broth
  4. 2 tbsp tomato paste
  5. 1 tbsp tapioca flour/or flour of choice
  6. 3 organic carrots, chopped
  7. 1 large onion, chopped
  8. 1 cup mushrooms, chopped
  9. 2 cloves garlic, minced
  10. 2 celery stalks, chopped
  11. 1 cup frozen peas
  12. 1 tbsp paprika
  13. 1 tbsp garlic granules
  14. 1 bay leaf
  15. 1 tsp parsley
  16. 1 tsp thyme
  17. 1 tsp Himalayan sea salt, more to taste
  18. 1 tsp ground pepper, more to taste
Instructions
  1. In a skillet, heat oil and brown the meat for 5 minutes
  2. Chop all veggies and place into the crock-pot with the meat
  3. Add in broth, tomato paste, tapioca, and spices
  4. Mix well to combine
  5. Set on low for 8-10 hours
  6. After 7 hours, taste and adjust spices to your liking (i.e. add additional salt, cayenne, or red pepper flakes)
  7. Remove bay leaf and serve hot

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