It gets cold in Montana. Like really cold. Sometimes on bitter nights there is nothing better than a warm bowl of beef stew. I make my stew a little differently, I like it when the meat melts into the stew. I have crafted a recipe that is not too thick or too thin and has the perfect balance of stew-y flavors.
You only need a handful of ingredients to make this and it literally takes ten minutes to throw together in the morning before work. I actually made this on Valentine’s Day morning (how romantic, right?), and dinner was done when I got home! I love my slow cooker, nothing is better than setting it and forgetting it.
I use arrowroot powder to thicken my stew at the end, read why I recommend arrowroot powder over cornstarch here.
Nourishing Slow Cooker Beef Stew
1 pound grass-fed stir-fry beef pieces (or chunks for stew if your prefer)
1/4 cup sprouted flour
2 organic parsnips, peeled and diced
4 large organic carrots, peeled and diced
4 Yukon gold potatoes, diced
1 large organic onion, diced in large chunks
4 garlic cloves, diced
3 cups filtered water
1/2 teaspoon organic dried rosemary
sea salt & pepper to taste
3 tablespoons arrowroot powder/starch (or more depending on your desired thickness)
1. Place beef pieces and sprouted flour in the slow cooker. Coat the meat evenly with the flour. Add the rest of the ingredients through the salt and pepper. Loosely mix everything together.
2. Cook on low for 10 hours or high for 5 to 6 hours.
3. After cooking fully, mix in the arrowroot powder at the end. You can add more or less arrowroot powder depending on how thick you want your stew in the end. Put in a bowl and enjoy!