There is just nothing like a good hearty stew. Growing up it was a staple in our household during the fall and winter months. There was nothing better than coming in from a long day of sledding and frolicking in the snow to a hot bowl of stew.
Since going paleo I've had to tweak my old standby recipes a bit, but it was well worth it.
Slow Cooker Beef and Sweet Potato Stew
2 lbs stew meat
1 1/2 cups lower sodium beef stock
1 large onion, chopped
3 cloves garlic, minced
3 carrots, sliced
3 stalks celery, chopped
2 large sweet potatoes, diced
1 teaspoon marjoram
2 tablespoons Worcestershire sauce (read labels, there's hfcs in many brands)
1 teaspoon sea salt
1 teaspoon black pepper
1 can diced tomatoes (don't drain)
Add the stew meat, beef broth, onion, garlic, Worcestershire sauce, and seasonings to your slow cooker and cook on low for about 4 or 5 hours. Add the vegetables on top and cook an additional 1 to 2 hours.
Depending on your slow cooker you may need to adjust liquid amounts and cook times. Some can add the vegetables at the same time as the meat, but mine will turn them to mush if I do. Sometimes I even add the diced tomatoes just the last 30 minutes so they don't cook down so much.
I think I may try adding parsnips next time. What do you think?