Ingredients

• 2 tablespoons avocado oil
• 1 onion, sliced
• 2 pounds grass-fed beef stew meat
• 1 cup mushrooms, sliced
• 4 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 2 large sweet potatoes, chopped
• 2 cups beef broth
• 2 tablespoons Worcestershire sauce
• 2 tablespoons balsamic vinegar
• ½ cup tomato paste
• 2 cups fire-roasted tomatoes
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 2 tablespoons fresh dill, chopped
• 3 sprigs thyme
• 3 bay leaves
• 4 tablespoons arrowroot starch
• ½ teaspoon sea salt
• 1 teaspoon black pepper
• parsley, for garnishing

Directions

• 1. First brown the meat by putting the avocado oil in a large pan on the stovetop. Heat to medium and add the onions and beef.
• 2. Stir occasionally and cook for a few minutes, adding mushrooms to mix the flavors.
• 3. Turn the stovetop off and transfer all the pan’s content into the slow cooker.
• 4. Place the rest of the ingredients in a slow cooker except for the parsley. Combine well.
• 5. Cook on low for 6 to 8 hours.
• 6. Unplug the slow cooker and ladle into bowls when ready to serve. Top with chopped parsley.
• 7. Notes
• 8. “How do you make beef stew on the stove?” You could use the same ingredients listed here, but you would have to brown the meat and the onion, combine all of the ingredients in a large pot, bring it to a boil, reduce the heat to low and then let it simmer for two hours, stirring every so often.

Photos