Autumn Beef Stew

Ingredients:

1 1/2 pounds stew beef (grass-fed) 

32 oz bone broth (4 cups)

4 large carrots, sliced into coins (2 cups)

4 stalks celery sliced (2 cups)

1 yellow zucchini, sliced and quartered (2 cups)

1 large sweet potato, cubed (2 cups)

1 medium white onion (1 1/2 cups) 

6 cloves garlic, minced (~2 1/2 tbs)

4 oz tomato paste 

2 tbs apple cider vinegar

2 tsp arrowroot starch

Drizzle of balsamic

1 tsp sea salt

1/2 tsp cumin

1/2 tsp onion powder

1/2 tsp chili powder

1/4 tsp paprika

1 tsp dried parsley 

Fresh parsley

Instructions:

Wash and prepare the vegetables. Brown the stew meat in a cast iron skillet for 2 minutes per side over high heat. Add the beef to a slow cooker and sprinkle with the arrowroot starch. Add the tomato paste and spread it over the beef. Next add the prepared vegetables, spices, bone broth, apple cider vinegar and finally a drizzle of balsamic vinegar. Cook on high for 6 hours. Ladle into bowls, top with salt, pepper and garnish with fresh parsley. Serve and enjoy!