Welcome to the new year! It is still very cold and windy- although sunny outside as I write this post. It is a perfect day for this fabulous beef stew! This has been one of my most loved and popular Josephine meals to date and I plan to serve it again later this month. I really wish I had a bowl right now! :)
I hope that you enjoy this stew as much as me, my family and my meal clients do!
Hearty Beef Stew with Sweet Potatoes:
Based on a recipe from: Paleo Newbie
Makes about 6 servings
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
2 teaspoons italian seasoning
1 teaspoon onion powder
2 1/2 pounds stew meat, cut into small chunks
1/2 cup red wine
1 cup beef broth
1 six ounce can tomato paste
1 yellow onion, diced
2 cups sliced fresh mushrooms
3 carrots, sliced
1 large sweet potato or yam, diced
1 teaspoon dried rosemary (or fresh)
1 teaspoon dried or fresh thyme
2 whole bay leaves
1/3 cup fresh Italian parsley, chopped
4 garlic cloves, minced
1. Cut the beef into 1 inch pieces, season with salt, pepper, Italian seasoning and onion powder. Place the meat in the bottom of a large slow cooker.
2. Whisk together the tomato paste and the beef broth together in a small bowl. Pour over the beef in the slow cooker. Pour the wine in next.
3. Add all of the veggies and the rest of the seasonings. Stir all of the ingredients in the slow cooker together. Cover and cook on low for 4-6 hours or on high for 2-3 hours. The stew will be done when the vegetables are soft and the beef is fork tender. Be sure to take out the bay leaves before serving.