Slow Cooker Beef Stew (Freezer Meal Option)

This Slow-Cooker Paleo Beef Stew is Whole 30 approved, dairy-free, gluten-free, and delicious! A rich, high-quality bone broth is key.

Yield: 6 servings

Ingredients:

• 1 tablespoon olive oil
• 1 1/2 pounds boneless beef chuck, cut into 1″ cubes
• 3 cups beef broth
• 4 carrots, chopped
• 1 onion, diced
• 2 pounds sweet potatoes, chopped
• 3 tsp minced garlic
• 1 pound mushrooms, chopped
• 2 tablespoons Worcestershire sauce
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 2 teaspoons dried thyme
• 2 teaspoons paprika
• 2 teaspoons of sea salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh rosemary

Directions:

1. Heat a saute pan with the olive oil and brown the beef chuck until evenly browned on all sides.
2. Add the browned beef to the slow-cooker with the beef broth, carrots, onion, potatoes, garlic, mushrooms, Worcestershire, tomato paste, and all of the seasonings except the fresh rosemary.
3. Stir everything together.
4. Cook the stew on low for 8 hours, adding in the rosemary during the last 20 minutes.
5. Serve with additional fresh rosemary on top.
6. Enjoy!

Directions for Freezer to Slow Cooker:

Prep:

1. Label your freezer bag with the name of the meal and cooking instructions.
2. Place all the ingredients in a Gallon Freezer Ziploc bag.
3. Remove as much air as possible, seal and lay flat in the Freezer.

Cooking for Slow Cooker:

1. The night before cooking, move frozen bag to your refrigerator to thaw
2. The morning of cooking, pour contents into slow cooker.
3. Cook on “low” setting for 8 hours until the meal is tender.
4. Add salt to taste.