This beef stew is perfect for a cool night, but also delicious at other times of the year when a simple, one dish meal is desired. It requires some preparation in the morning or early afternoon, but then it cooks independently all day long, rewarding one with a hot delicious meal at the end of the day. It is Paleo, gluten free and nutrient dense, adhering to the principles of the Weston Price Foundation, a powerhouse of nutrient dense nutritional information. Hope you enjoy this as much as our family!

Ingredients:

• 2 lbs pastured organic beef stew meat, rinsed
•  6 organic carrots-sliced and peeled
•  2 parsnips or turnips, peeled and diced
•  2 organic yellow onions chopped
• 2-3 organic celery stalks, sliced
•  1 large organic  sweet potato, peeled and diced
•  1-2 cups fresh or frozen organic green beans
• 1/4 cup arrowroot flour
• 1-2 cups home made beef or chicken broth
• 3 cloves minced garlic
• 2 tsp. sea salt
• 1/2 tsp black pepper
• 2 tsp. paprika
• 1 bay leaf

Directions:

1. Cut up vegetables into small pieces, either by hand or with a food processor (I prefer cutting by hand for this recipe)
2. Cut up stew meat into bite sized pieces
3. Place meat in crockpot
4. Mix flour with salt, black pepper and paprika
5. Stir flour mixture with meat to coat
6. Mince 3 large garlics and mix with meat mixture
7. Add remaining ingredients and stir well
8. Add bay leaf at end by gently placing in middle of stew mixture
9. Cover and cook on low for 10-12 hours or on high for 4-6 hours
10. Enjoy alone or with a side salad or favorite side dish!

Recipe notes/tips: It takes about an hour to cut up veggies and meat, and prepare flour mixture, along with mixing all the ingredients together. On days when I knew I was going to be tight on time, I have prepared the vegetables and meat ahead of time, along with the flour mixture and stored overnight separately in airtight containers in the refrigerator. Mixing everything together the next day takes only a few minutes.