The blood of my ancestors is in this crock pot stew. Kidding. But seriously, I did some DNA testing a while back and found out I’m 50% British/Irish… so there is really nothing better for me than beef stew (other than whisky of course – kidding again)!
Stew is a comfort food for me. I spent many, many years hating beef, but I always loved the stew my grandma made. I think she would be pretty proud of this recipe I concocted, as I once told her I would never ever cook with raw meat (it totally disgusted me).
I used beef bone broth as the base (because gut health), switched out extra potatoes for a turnip and some radishes, and added my favorite herbs – oregano, thyme, and ROSEMARY.
The result… is comfort. My soul needed this stew today. Maybe yours does, too. Here ya go:
- 1 tablespoon avocado oil, grass fed butter, or ghee
- 1 pound grass fed stew meat (I found at Aldi for a steal!)
- 3 cups beef bone broth
- 4 carrots, chopped
- 1 onion, diced
- 1 large russet potato, chopped
- 1 turnip, chopped
- Bunch of radishes, quartered
- 4 cloves garlic, minced
- 1 pound crimini mushrooms, chopped
- 2 tablespoons Coconut Aminos
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 2 teaspoons dried thyme
- 2 teaspoons paprika
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh rosemary
- Heat a saute pan with the fat and brown the beef chuck until evenly browned on all sides.
- Add the browned beef to the slow cooker with everything except the fresh rosemary. Stir everything together.
- Cook the stew on low for 10 hours, adding in the rosemary during the last 20 minutes.
- Serve with additional fresh rosemary on top. Enjoy!