Beef and Vegetable Stew
From The Everything Weeknight Paleo Cookbook [1] edited by Michelle Fagone
Ingredients
- 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
Directions
- 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.
- Place the mixture in a 4-quart slow cooker. Pour in the water. Stir. Cook on low for 8 to 9 hours.
- Add the fennel. Cover and cook on high for an additional half-hour. Garnish with parsley before serving.
Source: Calorie Count [2]
Information
- Category
- Main Dishes, Beef
- Cuisine
- North American
- Yield
- 4 servings
- Total Time
- 8 hours, 59 minutes, 59 seconds
Nutrition
- Calories per serving
- 265 calories