Clean Eating Beef Stew with Root Vegetables

Fall is for comfort food!  It gets colder and food needs to be filling.  This stew recipe has tons of root vegetables in it.  Clean eating challenges are a great time to try new fruits and vegetables you have never cooked before.  You can find tons of recipes online and ways to cook all sorts of foods.  Last year I discovered parsnips (they look like white carrots), and turnips (round, white with slight purple).  Both of those vegetables are very fragrant and have a wonderful flavor so they taste wonderful stewed.

Clean Eating Beef Stew with Root Vegetables

• 1 lb lean stew meat
• 2 carrots, peeled and chopped
• 1 parsnip, peeled and chopped
• 2 turnips, peeled and chopped
• 2 red potatoes, chopped
• 1 onion, chopped
• 1 stalk of celery, chopped
• 4 cups of beef broth
• 2 Tablespoons of olive oil
• 2 Tablespoons of GF flour
• 2 Tablespoons of 21 Day Fix all-purpose seasoning
• salt and pepper to taste

1. Heat the oil in a stock pot on medium heat on the stove.
2. Add the onions, celery, and half of the seasoning
3. Cook for about 5 minutes and stir in the flour.
4. Cook for another 5 minutes and stir in the beef broth.
5. Bring to a boil and gently stir in the carrots, parsnips, turnips, potatoes, stew meat, and the rest of the seasoning.
6. Bring to a boil, let cook for another 20 minutes until meat is fully cooked and vegetables are soft.
7. Simmer until ready to serve.

This recipe is great doubled (just use a large pot) and freezes really well.

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