Wednesday, January 29, 2014

Paleo Slow Cooker Balsamic Beef Stew

Hey there!

I want to share with you a super filling and very tasty beef stew that I made for supper last night.  The original recipe comes from Family Feedbag, but I made some changes so that the stew qualified as both Paleo and Whole30.  I also adapted the recipe to use a slow cooker, which made it super convenient after coming home from a long work day!

During these long, cold winter months, I love eating soups and stews.  They just warm my soul!  This stew is very hearty thanks to all the root vegetables, which makes Matt a very happy camper.  He isn't a fan of 'brothy, fancy' soups... must be a boy thing!?!  The fresh herbs and spices, along with the addition of the balsamic vinegar, provide a great punch of flavor in this tasty concoction!

It's even better as leftovers the next day!

How much do you love your slow cooker?  Do you cook hearty stews to get you through the winter?

Paleo Slow Cooker Balsamic Beef Stew
Serves: 6
1 lb. stewing beef
2 heaping tablespoons tapioca flour (or AP flour if you're not Paleo/Whole30)
1/2 teaspoon paprika
1/4 teaspoon sea salt
1/4 teaspoon pepper
splash olive oil or coconut oil
4 cups sweet potatoes, washed and chopped into 1 inch pieces*
2 cups carrot, washed and chopped into 1 inch pieces*
1 cup parsnip, washed and chopped into 1 inch pieces*
1 onion, diced
1 tablespoon fresh rosemary
1 tablespoon fresh thyme leaves
3 cups beef broth
1 cup balsamic vinegar

Heat the oil in a large skillet over medium heat. 

Combine the tapioca flour, paprika, salt and pepper in a shallow bowl.  Using a spoon, stir the beef and distribute the flour and spices evenly.

Heat the oil in a skillet over med-high heat.   

Add the seasoned beef to the skillet and sear on each side.  Once the beef in browned, place in a 6 quart slow cooker.  

Pour the beef broth and balsamic vinegar into the skillet used to sear the beef and bring to a boil.  As the mixtures comes to temperature, stir to loosen all the particles that have accumulated on the bottom of the pan.  Remove from heat.

Add the chopped sweet potatoes, carrots, parsnips and onion to the slow cooker, along with the rosemary and thyme.  

Pour the beef broth and balsamic vinegar mixture into the slow cooker and stir to combine.

Cook on low for 4 hours.

*I chose to not peel either my sweet potatoes, carrots or parsnips for this particular recipe.  You could absolutely peel them, I was just rushed for time when I was making this yesterday morning!

1 comment:

  1. Thank you for joining week #14 of the Country Fair Blog party! Enjoy your recipes very much!
    Laurie - Country Link