Winter Slow Cooked Beef Stew
FROM REBECCA CONNOR, FOTF BOARD MEMBER
3 stalks celery
1 large white sweet potato
1 fennel bulb
1/2 white sweet onion
2 large carrots
1 box chicken bone broth (20 oz)
2 tbsp ketchup
2 lb cubed grass-fed beef
1/2 tsp ground pepper
1/2 tsp salt
1 tsp ground basil
1/2 tsp ground oregano
Get out your large slow cooker and place on high.
Wash all vegetables well. Scrub potato and carrots to remove all dirt. Medium dice celery stalks and fennel bulbs. Chop carrots, parsnip, and sweet potato into medium sized pieces.
Place into slow cooker in layers: Sweet potato, parsnip and carrots mixed and placed into the slow cooker first; next add remaining vegetables; then place beef cubes and seasonings on top.
Pour in chicken bone broth over vegetables and add water as needed to ensure only 1 inch of vegetables are uncovered in pot.
Slow cook for 4 to 5 hours, until tender.