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This stew is loaded with protein and contains Vitamins A & K, calcium, fiber, antioxidants and more! It is so easy to make, almost as easy as chucking all of the ingredients in a crock pot and walking away for a while…only a little chopping is required!

Ingredients - this is a Saturday or Sunday chilly day meal!

• 2 – 3 lbs boneless stewing beef (some people like more or less beef) cut in small (1 inch) chunks – I like them this size but you can do bigger 😊

• 1 – 2 tbsp. coconut oil (I like one but some like more)

• 1 tbsp. butter  ¾ cup chopped white onion

• ¼ cup flour

• 1 tsp. salt

• ½ tsp. pepper

• 1 bay leaf

• 4 cups lightly salted beef stock (usually one brick)  Fresh or dried parsley (I love fresh – ¼ cup chopped really fine)

• 2 – 3 potatoes

• 4 carrots

Directions

1. Sauté beef in oil until brown and cooked (medium well)

2. Melt butter in separate pan and sauté onions until tender

3. Stir in flour and cook until flour is golden

4. Return meat and onions to the same pot and add seasonings and beef stock – ensure you scrape the bottom and sides well.

5. Simmer on low, partially covered for about 1 hour. 

6. During this time, peel potatoes and carrots and cut in small pieces.

7. Note that you can also add other vegetables if desired. Chick peas?

8. Cook in crock pot or stove top pot for about 30 – 45 minutes, or longer, no harm in leaving; just ensure vegetables are tender.

9. Serve with fresh buns or cold cut up veggies and dip if you wish!

Bonne Appétit!