Clean Eating: Slow-Cooker Beef Stew









8 oz. organic baby carrots

16 oz. parsnips (slice one vertically, then chop into large chunks)

1 sweet potato (peeled and chopped into large chunks)

2 lbs. grass-fed beef stew meat

1 tsp. minced garlic

16 oz. sliced mushrooms

1 sliced onion

1 tsp. garlic powder

1 tsp. Himalayan pink sea salt

1 tsp. paprika

1 sprig fresh rosemary

1 TBSP. Braggs coconut aminos

2 TBSP. red wine (substitute 1 Tablespoon apple cider vinegar or coconut vinegar)

1 TBSP. Dijon mustard

1 C. water


  1. Layer the bottom of a slow cooker with approximately half of the carrots, parsnips, sweet potatoes, and onions.
  2. Layer 1 pound of the meat on top of that, then create another layer, starting with the minced garlic and adding half the remaining vegetables and mushrooms.
  3. Add the second pound of meat, the spices and rosemary.
  4. Add in the coconut aminos, the wine (or vinegar), and the Dijon mustard.
  5. Finally, add the remaining vegetables and pour in the water.
  6. Set the slow cooker on low for six to eight hours. Rule of thumb: The longer the stew simmers, the more mature its flavors become.

Serves about 8, 339 calories, 24 grams protein, 21 grams carbs, 4 grams fiber 17 grams fats.

Comments are closed.