The winter months require some creativity when it comes to balancing comfort food and healthy options. Try out this easy, slow cooking, beef stew recipe. A great way to get additional vegetables in the winter is to add them to stews and soups. Another way to add more vegetables is heating up your stew over raw greens.
Don’t compromise your winter comfort foods, find ways to make them healthier!
2 pounds grass fed stewing beef
2 cups of beef or chicken stock (or both broth)
1 T balsamic vinegar
1 medium onion, chopped
2 stalks of celery, roughly chopped
2 large carrots, peeled and chopped (or parsnips)
3-5 small potatoes, cubed (or sweet potatoes)
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)
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.
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