Attention all crockpot lovers... this beef stew is amazing and right up your alley! Why spend time cooking your meals, when you can literally throw ingredients into a crockpot and leave it cook all day... safely and easy and you come home to a perfectly cooked meal EVERY TIME. If you have not yet purchased a crockpot, we recommend you go get one :)
beef stew Photo Credit: My Natural Family
  Ingredients:
  • 2 tbsp EVOO
  • 1 ½ lb lean beef, trimmed of fat and cut into cubes
  • 2 large parsnips, peeled and cut into cubes
  • 8 whole carrots, peeled and cut into chunks
  • 1 large yellow onion, cut into chunks
  • 2 bay leaves
  • ½ tsp peppercorns
  • 1 tsp salt
  • 4 cups vegetable broth, low sodium
  • 1 tbsp fresh thyme
  • ¼ cup tapioca flour
  • 2 tbsp water
  Instructions:
  • 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 vegetable 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. Add more seasonings or salt/pepper, if necessary. Remove bay leaves and serve.