Dec 22 2014 - 11:35am

Beef and Vegetable Stew

From The Everything Weeknight Paleo Cookbook [1] edited by Michelle Fagone

Healthy Beef Stew


  1. 2 teaspoons olive oil
    1 large onion, diced
    2 parsnips, diced
    2 large carrots, diced
    2 stalks celery, diced
    3 cloves garlic, minced
    1 tablespoon fresh tarragon, minced
    1 tablespoon fresh rosemary, minced
    1 pound lean beef top round roast, cut into 1-inch cubes
    1 1/2 cups water
    1 bulb fennel, diced
    1 tablespoon parsley, minced


  1. Heat the oil in a large frying pan over medium-high heat. Saute the onion, parsnips, carrots, celery, garlic, tarragon, rosemary, and beef for 5 to 10 minutes, until the ingredients begin to soften and brown. Drain off any excess fat.
  2. Place the mixture in a 4-quart slow cooker. Pour in the water. Stir. Cook on low for 8 to 9 hours.
  3. Add the fennel. Cover and cook on high for an additional half-hour. Garnish with parsley before serving.

Source: Calorie Count [2]


Calories per serving
265 calories

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