Rosemary beef stew 24 oz stew beef 4 slices of raw bacon, cut very small (I use preservative-free bacon and snip it into bits with a kitchen shears) 4 medium red potatoes, cut into cubes 1 cup of chopped raw onion 4 cloves of minced garlic (or 1 tbsp if you use the pre-minced jar) 30 or so baby carrots, cut into halves 4 ribs of celery, cut small 3 tbsp fresh or dried rosemary 1 tsp black pepper 1 tsp paprika ½ tsp kosher salt 8 cups organic beef broth ½ cup gluten free (or not) flour Mix paprika and pepper into the flour. Dredge each piece of stew beef in the flour. In a sautee pan, cook the bacon until the fat renders from it. Add the dredged stew beef and cook for about 2-3 minutes, just enough to lightly brown all sides. Empty that pan into the crock pot. Add all the veggies on top of the meat. Add the rosemary and the salt. Pour the broth over the top of it. Cook 8 hours on low. You can prepare this the night before by dredging the meat and sticking it in a ziploc bag, to make it take about 5 minutes to heat that bacon then dredge the meat first thing in the morning. Makes 8 servings, 2 cup servings Calories per serving: 313 Carbs per serving: 31g Fat per serving: 4g Protein per serving: 26g Fiber per serving: 5g
Posted on: Tue, 26 Aug 2014 13:04:30 +0000