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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
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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.
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