Servings: 6-8

Ingredients:

• ⚫ 2-pounds grassfed stewing beef
• ⚫ 3 tbsp tapioca flour (starch)
• ⚫ 1 tsp salt
• ⚫ 1/2 tsp black pepper
• ⚫ 1/2 tsp garlic powder
• ⚫ 2 tbsp olive oil
• ⚫ 1 yellow onion (diced)
• ⚫ 3 cups russet potatoes (chunked)
• ⚫ 2 cups baby carrots
• ⚫ 1 cup celery (chopped)
• ⚫ 1 6 oz can tomato paste
• ⚫ 1 tbsp Worcestershire sauce
• ⚫ 1 tsp dried rosemary
• ⚫ 1/2 tsp dried thyme
• ⚫ 4 cups beef bone broth
• ⚫ 1/4 cup corn starch
• ⚫ 1 cup frozen peas
• ⚫ Salt & pepper to taste

Directions:

1️⃣ In a medium bowl, combine the tapioca flour, salt, pepper, and garlic powder. Toss the beef in the flour mixture.

2️⃣ In a large skillet, heat the olive oil over medium-high heat. Add the beef and brown in batches, about 2-4 minutes per side. Place the beef in the bottom of the crock pot.

3️⃣ Add the onion, potatoes, carrots, celery, tomato paste, Worcestershire, rosemary and thyme on top of the beef in the crock pot. 

4️⃣ Pour the bone broth over all of the ingredients and then cook on high for 4 to 5 hours or on low for 8 to 9 hours or until beef is fork tender.

5️⃣ Using a ladle, scoop 1 cup of broth from the crock pot into a small bowl. Whisk in 1/4 cup of cornstarch, then gradually add the mixture to the stew, stirring a little at a time until it thickens to your desired consistency.

6️⃣ Stir in the peas.

7️⃣ Cover and cook for 10-15 minutes or until thickened and heated through. Season with salt and pepper to taste.

Pro Balance Tips:

⚫ This recipe makes a large batch, perfect for a hearty family meal on Sunday with plenty of leftovers to enjoy for busy week-day lunches!

⚫ This recipe also freezes wonderfully! Make an extra batch to keep in the freezer for those weeks when things don’t go as planned – a healthy dinner backup, ready to go!