Description
A soul-warming, convenient meal that brings the robust flavor of a traditional beef stew to your busy lifestyle. By using lean ground beef and a blend of hearty root vegetables, this stew offers a comforting, nutrient-dense bowl that is easy to prepare. Finished with a glossy, herb-infused broth thickened naturally with tapioca starch, this one-pot wonder is perfect for intentional, mindful eating after a long day.
Ingredients
1.5 lbs lean ground beef
1.5 lbs red potatoes, cut into bite-size chunks
3 cups unsalted chicken broth, warmed
2 cups carrots, chopped
1 onion, diced
3 cloves garlic, minced
2 stalks celery, sliced
1 tbsp tapioca starch
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp salt
1/2 tsp black pepper
Instructions
Brown the ground beef in a skillet over medium heat until fully cooked, then drain the excess fat.
Transfer the cooked beef to the slow cooker.
Add the diced potatoes, carrots, onion, garlic, and celery to the slow cooker.
Whisk the tapioca starch into the warm chicken broth until smooth, then pour over the ingredients in the slow cooker.
Sprinkle with thyme, rosemary, salt, and pepper.
Cover and cook on low for 6-8 hours or on high for 3-4 hours until vegetables are tender.
Stir well before serving to ensure the broth is glossy and uniform.
Notes
Leftovers store beautifully in an airtight container for up to 3 days in the refrigerator and often taste better the next day. If the stew is too thin, stir in an extra teaspoon of tapioca starch mixed with a tablespoon of water during the last 30 minutes of cooking.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg