This recipe is great because it can be tossed in the slow cooker and cook all day while you do your tasks and then have a fantastic meal at the end of the day. You can cook it on high for 6 hours or on low 8-9. These two options provide some flexibility in your preparing dinner.
I love how good this tastes and it is so simple to make. It has your meat and vegetables in there already so you don’t need a ton of food to go with it on the side.
You may also like these recipes:
Read Reviews, Check Prices or Learn More About the Products Used in This Recipe or Recipes*Please note that most of these links are affiliate links. This means if you click on a link and purchase, you will receive the same price, but I will receive a little money for referring you to the product. This helps keep this blog free for you. I truly appreciate you supporting my blog.
Olive OilBragg - Thrive Market https://grasslandbeef.com/stew-beef-1-lb
Bay LeavesSimply Organic - Amazon Thrive Market - Thrive Market Frontier Co-op - Vitacost
Real SaltRead why everyone in the world should use Real Salt Find it at a Store Near You Amazon Coarse Real Salt - Amazon Thrive Market Vitacost
Beef StockKettle & Fire - Amazon Thrive Market - Thrive Market Beef Marrow Bone Broth - US Wellness Meats 48 Hour Grass Fed Beef Bone Broth - 100% Organic - Paleo on the Go
Tapioca FlourBob's Red Mill - Thrive Market
- 2 Tbl Olive oil
- 1 1/2 lb Stew Meat (beef cubed)
- 2 tsp Large Parsnips, peeled and cut into a large dice (use favorite potato if you don' eat Paleo)
- 8 Carrots, peeled, cut into large chunks
- 1 Large 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)
- 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.