Crock Pot Beef Stew
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Crock Pot Beef Stew calories by ingredient
Introduction
Homemade beef stew with organic grass fed beef, no potatoes or gluten used. Homemade beef stew with organic grass fed beef, no potatoes or gluten used.Number of Servings: 8
Ingredients
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Beef, top sirloin, 16 oz
Onions, raw, 1 large
Garlic, 3 cloves
Bob's Red Mill Tapioca Flour (1/4 cup), 0.25 cup
AVOCADO oil, 4 tbsp
Rutabega 2 small/medium chopped
Carrots, raw, 2 cup, chopped
Kale, 2 cup, chopped
zucchini, 2 chopped
Beef Broth, 32 oz
Salt and Pepper
bay leaf
oregano
HP Sauce 1 tbsp
paprika
Tips
Once the stew is mainly cooked about half way through I will taste and add seasoning such as paprika or what ever else catches my fancy!
For a 5-6 quart slow cooker
Directions
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