Slow Cooker

Slow Cooked Beef Winter Root Vegetable Stew is for Dinner.

Slow Cooked Beef Winter Root Vegetable Stew takes 20 minutes to prepare.

Slow Cooked Beef Winter Root Vegetable Stew takes 360 minutes to cook.

Slow Cooked Beef Winter Root Vegetable Stew makes 6 servings.

The ingredients for Slow Cooked Beef Winter Root Vegetable Stew are:

Organic grass fed (if possible), Beef, top sirloin, cubed or stew meat (1 lb)
2 cups chopped Onions
2 cups chopped Carrots
2 cups winter squash (any kind), leave skin on if Delicata or Kambuchia squash
1 cup chopped Yam (you can add another if you wish)
1 large Parsnip chopped
1 tblsp Coconut Oil or Olive Oil
1/4 Organic Beef Stock (solid mixed with 1/4 water) or canned.

Here is how you make Slow Cooked Beef Winter Root Vegetable Stew:

Chop all of your vegetables. Put a tablespoon of Coconut Oil or Olive oil into a large saute pan. Add the Cardamon spice. Move around the pan until it smell fragrant and mixes well with the oil. Add the Onions. Saute until a bit wilted. Add the Carrots and Squash. Saute further unil well coated with the spice and oil for about 5 minutes. Place in slow cooker. Add the beef into the saute pan. Brown for about 5-7 minutes. Add to the vegetables in the slow cooker. Add the Parsnips and Yam into the slow cooker with everything else in there. Mix well. Add the warm beef stock. Cover and set slow cooker to 6 hours on slow.Serving Size: Makes 6 1-cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user MENGEL111.

The nutritional information for Slow Cooked Beef Winter Root Vegetable Stew is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 244.6

• Total Fat: 8.6 g
• Cholesterol: 67.2 mg
• Sodium: 504.2 mg
• Total Carbs: 16.6 g
• Dietary Fiber: 3.0 g
• Protein: 24.8 g

The dietary needs meet for Slow Cooked Beef Winter Root Vegetable Stew is Low Carb