This recipe gets a special touch from parsnips. I wanted to keep it looking traditional, so I swapped out potatoes for parsnips. My husband had no idea, haha. The nice thing is that they give the stew a little sweetness, almost as if you had used a wine in the broth.
- 2 Tbl Avocado Oil
- 1 1/2 lb Stew Meat (beef cubed)
- 2 Large Parsnips (peeled and cut into a large dice (use favorite potato if you don't eat Paleo)
- 8 Carrots (peeled, cut into large chunks)
- 1 Large Yellow Onion (cut into large chunks)
- 2 Bay Leaves
- 1/2 tsp Peppercorns
- 2 tsp Coarse Real Salt *
- 4 Cups Beef Stock
- 1 Tbl Fresh Thyme (roughly chopped)
- 1/4 Cup Tapioca Flour (use corn starch if you don't eat Paleo & omit for Keto and Whole30)
- 2 Tbl Water
- Heat the oil in a large frying pan over high heat. Add the beef chunks and brown on all sides, about 3-4 minutes. Add beef to a slow cooker. Top beef with the parsnips, carrots, onion, bay leaves, peppercorns, salt, thyme, and beef stock.
- Cook on high for 6 hours (8-9 on low), or until beef is very tender.
- In a small bowl, whisk together the tapioca starch and water. Pour into the stew and gently mix with a large spoon, until the mixture is distributed through the broth. Let cook for 30 more minutes, until the broth thickens a bit. Check seasonings and add more salt, if necessary.
- Remove bay leaves and serve. Salt and pepper to taste.
* The amount of salt for this recipe was based off using homemade beef stock with no added salt. If you use a commercially prepared beef stock or bone broth with salt in it, decrease the salt you add by the amount that's in the stock.
Keywords: Paleo, Crockpot, Slow Cooker