Paleo Crockpot Beef Stew Recipe by PaleoHacks Team

• Gluten free

• Meat

  • 2 lbs Pastured stewing beef

• Produce

  • 3 Bay leaves
  • 2 Carrots, large
  • 2 stalks Celery
  • 1 cloves Garlic
  • 1 Onion, medium
  • 3 Potatoes, small
  • 1 tsp Rosemary, dried

• Canned Goods

  • 2 cups Beef or chicken stock

• Condiments

  • 1 tbsp Balsamic vinegar

• Baking & Spices

  • 1/8 cup Arrowroot powder
  • 1/2 tsp Black pepper
  • 1 tbsp Paprika
  • 1/2 tsp Salt

Found on blog.paleohacks.com

Description

Ingredients

• 2 pounds pastured stewing beef
• 2 cups of beef or chicken stock (or 1 cup stock and 1 cup wine or beer)
• 1 T balsamic vinegar
• 1 medium onion, chopped
• 2 stalks of celery, roughly chopped
• 2 large carrots, peeled and chopped
• 3-5 small potatoes, cubed (optional)
• 1 to 3 cloves of garlic, minced (adjust according to your taste)
• 1 T paprika
• 3 bay leaves
• 1/2 t salt
• 1/2 t black pepper
• 1 t each dried rosemary, basil, and oregano
• 1/8 cup arrowroot powder (if you want to thicken your stew)

Directions

• Place meat into crockpot.
• Add liquids then all other ingredients except for arrowroot powder on top.
• Cover and cook on low for eight hours.
• To thicken: Just before you’re ready to eat, use a ladle to spoon out most of the liquid into a small saucepan and bring to a boil.
• Stir a small amount of the liquid into a small bowl and sprinkle in the arrowroot flour, whisking as you add it. Make sure there are no lumps.
• Slowly pour the arrowroot mixture into the boiling liquid in the pot and remove from heat as you whisk continuously. Do not reheat, as this will break the bonds of the thickener.
• If it’s not thick enough, use water and some more arrowroot powder in your small bowl, whisk to mix, then slowly add into the gravy.
• Pour thickened gravy back into slow cooker, stir gently, and serve.