- Organic Valley
- Organic Prairie
- Protect Your Food
- Shop Merch
- Organic Valley
- Organic Prairie
- Protect Your Food
- Shop Merch
Share your finished recipe with #OVRECIPES
Recipe by The Real Food Dietitians
The Real Food Dietitians is the passion-driven product of Registered Dietitian Nutritionists Stacie Hassing and Jessica Beacom. They've combined their love of nutrition, health and real food with the concepts of ease and convenience to bring you recipes that are big on flavor but short on ingredients.
Learn MoreSlow Cooker Beef & Root Vegetable Stew
An easy and tasty beef stew! Throw all of the ingredients in the slow-cooker and walk away. Come back at dinner time, grab a bowl and enjoy!
5 MIN PREP
4 HR COOK
4 HR 5 MIN TOTAL
8 servings
Ingredients
1 medium yellow onion, diced
2 medium potatoes, diced
2 small parsnips, peeled and diced
2 medium carrots, peeled and sliced
2 ribs celery, sliced
3 cloves garlic, minced
2 cups green beans, trimmed and cut into 1-inch pieces (may use fresh or frozen)
1 14-ounce can diced tomatoes, with the liquid
4 cups organic beef broth
1 ½ teaspoons dried thyme
½ teaspoon dried rosemary
Salt and pepper, to taste
2 tablespoons potato starch (optional)
Directions
Heat ½ tablespoon Organic Valley Ghee in a large skillet or Dutch oven over medium-high heat. Add half of the beef and cook until browned, 2-3 minutes, then flip and repeat until browned on all sides. Transfer meat to the slow cooker and repeat with remaining ghee and beef.
Place remaining ingredients in the slow cooker (with the exception of green beans, salt, pepper and potato starch). Stir, place lid on slow cooker and cook on LOW heat for 8 hours or HIGH heat for 4 hours. Stir in green beans during the last 30-60 minutes of cooking time. Season with salt and pepper to taste.
Optional step to thicken stew: Combine potato starch with a few tablespoons of cold water and stir into hot stew to thicken.
© The Real Food Dietitians 2024. All rights reserved.
Product used in this recipe
