Slow Cooked Beef Winter Root Vegetable Stew

Name: Slow Cooked Beef Winter Root Vegetable Stew Recipe
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 6
Ingredients: Organic grass fed (if possible) Beef top sirloin cubed or stew meat (1 lb); 2 cups chopped Onions; 2 cups chopped Carrots; 2 cups winter squash (any kind) leave skin on if Delicata or Kambuchia squash; 1 cup chopped Yam (you can add another if you wish); 1 large Parsnip chopped; 1 tblsp Coconut Oil or Olive Oil; 1/4 Organic Beef Stock (solid mixed with 1/4 water) or canned.

Minutes to Prepare: 20
Minutes to Cook: 360

Number of Servings: 6

Ingredients

Organic grass fed (if possible), Beef, top sirloin, cubed or stew meat (1 lb)2 cups chopped Onions2 cups chopped Carrots2 cups winter squash (any kind), leave skin on if Delicata or Kambuchia squash1 cup chopped Yam (you can add another if you wish)1 large Parsnip chopped1 tblsp Coconut Oil or Olive Oil1/4 Organic Beef Stock (solid mixed with 1/4 water) or canned.

Directions

Chop all of your vegetables. Put a tablespoon of Coconut Oil or Olive oil into a large saute pan. Add the Cardamon spice. Move around the pan until it smell fragrant and mixes well with the oil. Add the Onions. Saute until a bit wilted. Add the Carrots and Squash. Saute further unil well coated with the spice and oil for about 5 minutes. Place in slow cooker. Add the beef into the saute pan. Brown for about 5-7 minutes. Add to the vegetables in the slow cooker. Add the Parsnips and Yam into the slow cooker with everything else in there. Mix well. Add the warm beef stock. Cover and set slow cooker to 6 hours on slow.

Serving Size: Makes 6 1-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user MENGEL111.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 244.6
Total Fat: 8.6 g
Cholesterol: 67.2 mg
Sodium: 504.2 mg
Total Carbs: 16.6 g
Dietary Fiber: 3.0 g
Protein: 24.8 g

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