Clean Eating Beef Stew

February 26, 2015

188

This stew gets a special touch from parsnips. I wanted to keep it looking traditional, so I swapped out potatoes for parsnips. The nice thing is that they give the stew a little sweetness, almost as if you had used a wine in the broth.

2 tbsp olive oil
1 1/2 pounds stew meat beef, cubed
2 large parsnips peeled and cut into a large dice
8 carrots peeled, cut into large chunks
1 large onion cut into large chunks
2 bay leaves
1/2 tsp peppercorns
2 tsp coarse salt
4 cups beef stock
1 tbsp fresh thyme roughly chopped
1/4 cup tapioca starch
2 tbsp water

Heat the oil in a large frying pan over high heat. Add the beef chunks and brown on all sides, about 3-4 minutes. Add beef to a slow cooker. Top beef with the parsnips, carrots, onion, bay leaves,...
See the full directions on my site

Nutritions

Calories
601

Sodium
791mg
32% DV

Fat
21g
32% DV

Protein
63g
127% DV

Carbs
45g
15% DV

Fiber
15g
63% DV