Crock Pot Beef Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Beef, top sirloin, 16 ozOnions, raw, 1 largeGarlic, 3 cloves Bob's Red Mill Tapioca Flour (1/4 cup), 0.25 cup AVOCADO oil, 4 tbsp Rutabega 2 small/medium choppedCarrots, raw, 2 cup, chopped Kale, 2 cup, chopped zucchini, 2 choppedBeef Broth, 32 oz Salt and Pepperbay leaforeganoHP Sauce 1 tbsppaprika
Heat oil in large pan over medium.
Mix tapioca flour, salt and pepper in a medium bowl mix.
Add beef to the dry mix and toss until covered.
Place meat into pan with hot oil and brown on all sides.
Once the meat is done remove it and put it into the waiting crock.
Add the onion to the pan and cook until just turning soft, add chopped garlic and heat for no more than a minute.
Add some of the beef broth to the pan slowly allowing the pan and liquid to adjust to temperature change. Scrape the pan and then pour all the juice and bits into the crock with the meat.
Add the remaining broth.
Chop the rutabega and carrots and add then shred the kale and add also.
Add water to bring the liquid level up so the bulky vegetables are covered. The kale will wilt and sink in.
Toss in a bay leaf, oregano, HP sauce.
Cook on high until it comes to a good high temperature then reduce to low.
Serving Size: 4 servings evenly divided into bowls
Mix tapioca flour, salt and pepper in a medium bowl mix.
Add beef to the dry mix and toss until covered.
Place meat into pan with hot oil and brown on all sides.
Once the meat is done remove it and put it into the waiting crock.
Add the onion to the pan and cook until just turning soft, add chopped garlic and heat for no more than a minute.
Add some of the beef broth to the pan slowly allowing the pan and liquid to adjust to temperature change. Scrape the pan and then pour all the juice and bits into the crock with the meat.
Add the remaining broth.
Chop the rutabega and carrots and add then shred the kale and add also.
Add water to bring the liquid level up so the bulky vegetables are covered. The kale will wilt and sink in.
Toss in a bay leaf, oregano, HP sauce.
Cook on high until it comes to a good high temperature then reduce to low.
Serving Size: 4 servings evenly divided into bowls
Nutritional Info Amount Per Serving
- Calories: 199.8
- Total Fat: 9.6 g
- Cholesterol: 36.4 mg
- Sodium: 332.3 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 2.4 g
- Protein: 16.9 g
Member Reviews