Nourishing Beef Stew with Root Vegetables

This stew is absolutely perfect for postpartum because it's easy to make one big batch and store them in the freezer. It's hearty and nourishing and you could even make it in a slow cooker! 

Nourishing Beef Stew with Root Vegetables (8 servings):

2 lbs beef stew meat

1 onion, diced

12 oz potatoes, cut into big chunks

8 oz parsnip, peeled and cut into big chunks

3 medium carrots, peeled and cut into big chunks 

5 cloves garlic, minced 

1 can (15 oz) diced tomatoes, including the liquid 

4 cups beef bone broth

1.5 tsp dried thyme 

1 tsp dried rosemary 

8 oz green beans (about 2 cups, frozen OK)

Salt & pepper to taste 

1/4 cup cornstarch 

Step 1. In a large dutch oven or heavy-bottomed pot, heat a glug of olive oil or avocado oil over medium heat and brown the meat, about 2 mins on each side. Put the meat on a tray or plate while you cook the rest of the ingredients. 

Step 2. Add the onion, root vegetables, garlic, diced tomatoes, broth, thyme, and rosemary. Using a spatula, scrape up the browned bits on the bottom of the pot. Stir, bring the stew to a boil and then immediately reduce to a simmer. Place the lid on and cook on low for 6-7 hours. Stir in green beans in the last 30 minutes of cooking. Season with salt and pepper to taste. 

Step 3. In a small bowl, combine cornstarch with 2 TBSP of water to make a slurry. Add a ladle of stew liquid to the slurry and mix to combine. Add the stew slurry back into the pot and cook for additional 15 to 20 minutes. Enjoy piping hot with crusty bread! 

Recipe adapted from The Real Food Dieticians.