Prep Time: 20 mins
Total Time: 4 hours
Makes: 4 servings
2 lb beef, stew meat, cubed
3 carrots, peeled and chopped
3 stalks celery, chopped
1 onion, sweet, chopped
4 cloves garlic, minced or pressed
1 Tbs rosemary, fresh, chopped
1/4 cup parsley, fresh, chopped
2 Tbs avocado oil
2 cup butternut squash, frozen chopped (or fresh)
5 cup beef bone broth
2 bay leaves
Chop carrots, celery, and onion. Mince garlic.
Chop rosemary and parsley.
Set slow cooker to "Sauté" setting.
Add 1 tablespoon of oil to the slow cooker and sauté beef until brown on all sides. Remove and set aside.
Add remaining avocado oil to slow cooker and sauté onion, garlic, and rosemary until fragrant. If you don't have a sauté setting on your slow cooker you can sauté the beef and vegetables stovetop separately and add. Sautéeing adds a deeper flavor to the stew.
Add carrots, celery, and butternut squash and stir to coat.
Return beef and juices to slow cooker. Add broth and bay leaves.
Set slow cooker on high for 4 hours or low for 6-8 hours. You want to cook the stew until the beef is tender.
Remove bay leaves.
For a thicker stew, remove some of the vegetables with broth and purée then add them back to the pot.
Serve topped with fresh parsley.
Recipe Source: Living Plate RX Meal Plans