Lower Carb Paleo Crock Pot Beef Stew

After the hard work of a big holiday meal, keep it simple and use that crockpot! Making a cream gravy from the drippings/juices can add the extra fat needed for you “ket kids” out there. To add extra flavor, an additional step of searing the outside of the meat, then deglazing the pan with red wine and adding all to the crockpot can really elevate the dish. But, the point of the crockpot is to keep it simple and hands off. So, feel free to just do it as is, invite the family to stay around and enjoy a hot meal together. Choosing bone in beef cuts for a slow cook recipe is not only a huge cost saver when using grass-fed meats (which we totally recommend), but also a way to incorporate powerful, healing bone broth (more on bone broth coming soon…)

beefstewPREP TIME 15 mins COOK TIME 6 hours (unattended) YIELD 4-6 servings

1 lb grass fed beef cubed (or lamb stew meat) raw or frozen (meat on the bone is best!)
1 chopped onion
2 large peeled and diced turnips (optional)
1/2 can of tomato paste
2 cloves of minced garlic
4 sprigs of thyme
2 medium carrots, chopped
3 celery stalks, diced
2 bay leaves
2 Tbsp chopped parsley
2 Tbsp apple cider vinegar
2-3 cups green beans (optional)
1 Tbsp arrowroot (optional for thickening)

Place all ingredients in the crock pot and fill it with water until the pot is 3/4 full, except arrowroot. Cook for 6 hours on low. After cooking if the mixture is too thin, add the arrowroot to 1/4 cup water and stir. Then stir dissolved mixture into stew slowly until thickens. Taste before serving and adjust spices if needed.

(Recipe from Grassfed Girl)

Printable Recipe Card:
RecipePrintableV3_CrockPotBeefStew

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