This recipe is Whole30, Paleo, Gluten and Dairy Free.
Now that the weather is cooler I am remaking some of my older recipes to get them on the blog. This Classic Beef Stew is a recipe I have been making for over 25 years but now it is a healthier version. The beef is melt in your mouth tender and the vegetables get a rich flavor from the slow cooking and being infused with the beef bone broth. It has all the classic vegetables like potatoes, mushrooms, carrots and onions. The best part is mashing those potatoes on your plate so it drinks up all the delicious sauce! A warm and cozy meal for the whole family to enjoy.
2-3 lbs Beef Stew Cubes, I like Rastelli's Delivered
1/4 cup Arrowroot Powder
1 tsp Salt
1 tsp Pepper
1 Onion, large, peeled & cut in chunks
4 -5 Carrots, cut in 2" pieces, peeled if not organic
1 1/2 lbs Baby Whole Potatoes, cut large ones in half
5 oz Mushrooms, cut in half, use more if you like lots of mushrooms
4 cloves Garlic, large, minced
2 cups Beef Broth or Bone Broth, I like Kettle & Fire
2 tbsp Balsamic Vinegar
4 tbsp Tomato Paste
1 tsp Dried Sage or 2 tsp fresh sage chopped
1 tsp Thyme
2 Bay leaves
For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.
In a zip lock bag add arrowroot, salt & pepper, shake to blend
Add beef & shake to coat well
In slow cooker add in layers, onions, carrots, potatoes
Then add beef
Place bay leaves on top
In a large measuring cup mix broth, tomato paste, vinegar, sage, thyme & garlic
Pour broth mixture over top
Cover and cook on low for 6-7 hours or high 3-4 hours
Remove bay leaves before serving
Enjoy this recipe by Penny's Primal!