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
- Heat the oil in a stock pot on medium heat on the stove.
- Add the onions, celery, and half of the seasoning
- Cook for about 5 minutes and stir in the flour.
- Cook for another 5 minutes and stir in the beef broth.
- Bring to a boil and gently stir in the carrots, parsnips, turnips, potatoes, stew meat, and the rest of the seasoning.
- Bring to a boil, let cook for another 20 minutes until meat is fully cooked and vegetables are soft.
- Simmer until ready to serve.
This recipe is great doubled (just use a large pot) and freezes really well.
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