Every week since the beginning of the Whole30 I try to make one large meal each week that will last me a few leftovers for my shifts so I don’t have to sacrifice sleep to have a good meal to take to work! Week 1 was a roast, I also made a Shepherd’s Pie, and week 2 is a beef stew. Week 3 will be a paleo pad thai, and week 4 will be Chili!
Jasmine’s Whole30 Beef Stew
½ butternut squash, chopped into cubes
1 small rutabaga (turnip), chopped into cubes
2 large carrots, chopped
2 celery stalks, chopped
1 sweet onion, chopped
2 large parsnips, chopped
1-2 lbs beef hip stew cubes, cut into 1 inch pieces
4 cloves of garlic
Salt and pepper to taste
2 tbsp dried oregano
1 tbsp dried thyme
1 tbsp dried basil
1 tbsp coconut oil
1 box of organic beef broth
1 small can tomato paste
¼ cup tapioca or arrowroot flour
Heat pan to medium heat, melt 1 tbsp coconut oil, ghee or other fat.
Turn slow cooker on low.
Sprinkle the beef with salt and pepper and brown the beef on all sides in batches.
Transfer batches to slow cooker. Once all the beef is browned, place garlic and onions in pan and stir until onions are soft. Add ½ box of beef broth into pan and stir, adding tomato paste and stir for 2 minutes. Add oregano, basil and thyme.
Place all chopped veggies in slow cooker and stir, then add broth/tomato mixture on top along with the rest of the beef broth and stir again. Cook on low for 6 hours.
Turn the slow cooker on high, take a tbsp of the liquid from the slow cooker and whisk together in a small bowl with the tapioca or arrowroot flour, when well blended add to the slow cooker and stir. Leave on high for about 30 minutes, this will thicken the stew.
Then it should be ready to consume!!