Beef Stew

http://blog.paleohacks.com/quick-easy-crockpot-beef-stew/
This beef stew is great by itself or served with a nice green salad.
Ingredients:

• 2 pounds pastured stewing beef
• 2 cups of beef or chicken stock (or 1 cup stock and 1 cup wine or beer)
• 1 tablespoon balsamic vinegar
• 1 medium onion, chopped
• 2 stalks of celery, roughly chopped
• 2 large carrots, peeled and chopped
• 3-5 small potatoes or 1-2 large yams or sweet potatoes, cubed (optional)
• 1 to 3 cloves of garlic, minced (adjust according to your taste)
• 1 tablespoon of paprika
• 3 bay leaves
• 1/2 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1 teaspoon each dried rosemary, basil, and oregano
• 1/8 cup arrowroot powder (if you want to thicken your stew)
• optionally add 1 cup of coconut aminos or balsamic vinegar

Stew Cooking Directions

1. Place meat into crockpot. This recipe doesn’t require you brown your meat beforehand, but you can if you feel the urge. I never do, and it always works out perfectly.

1. Add liquids then all other ingredients except for arrowroot powder on top.
2. Cover and cook on low for eight hours.

Directions to Thicken

• Just before you’re ready to eat, use a ladle to spoon out most of the liquid into a small saucepan.
• Bring to a boil.
• Stir a small amount of the liquid into a small bowl and sprinkle in the arrowroot flour, whisking as you add it. Make sure there are no lumps.
• Slowly pour the arrowroot mixture into the boiling liquid in the pot and remove from heat as you whisk continuously.
• Do not reheat as this will break the bonds of the thickener.
• If it’s not thick enough, use water and some more arrowroot powder in your small bowl, whisk to mix, then slowly add into the gravy.
• Pour thickened gravy back into slow cooker and stir gently.

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http://blog.paleohacks.com/quick-easy-crockpot-beef-stew/
This beef stew is great by itself or served with a nice green salad.
Ingredients:

• 2 pounds pastured stewing beef
• 2 cups of beef or chicken stock (or 1 cup stock and 1 cup wine or beer)
• 1 tablespoon balsamic vinegar
• 1 medium onion, chopped
• 2 stalks of celery, roughly chopped
• 2 large carrots, peeled and chopped
• 3-5 small potatoes or 1-2 large yams or sweet potatoes, cubed (optional)
• 1 to 3 cloves of garlic, minced (adjust according to your taste)
• 1 tablespoon of paprika
• 3 bay leaves
• 1/2 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1 teaspoon each dried rosemary, basil, and oregano
• 1/8 cup arrowroot powder (if you want to thicken your stew)
• optionally add 1 cup of coconut aminos or balsamic vinegar

Stew Cooking Directions

1. Place meat into crockpot. This recipe doesn’t require you brown your meat beforehand, but you can if you feel the urge. I never do, and it always works out perfectly.

1. Add liquids then all other ingredients except for arrowroot powder on top.
2. Cover and cook on low for eight hours.

Directions to Thicken

• Just before you’re ready to eat, use a ladle to spoon out most of the liquid into a small saucepan.
• Bring to a boil.
• Stir a small amount of the liquid into a small bowl and sprinkle in the arrowroot flour, whisking as you add it. Make sure there are no lumps.
• Slowly pour the arrowroot mixture into the boiling liquid in the pot and remove from heat as you whisk continuously.
• Do not reheat as this will break the bonds of the thickener.
• If it’s not thick enough, use water and some more arrowroot powder in your small bowl, whisk to mix, then slowly add into the gravy.
• Pour thickened gravy back into slow cooker and stir gently.