• 1 ½ tbsp coconut oil
  • 2 lb grass-fed beef-stew meat
  • 1 celeriac, peeled and diced
  • 3 turnips, peeled and diced
  • 3 med carrots, peeled and cut into large chunks
  • 2 yellow onions, diced
  • 3 garlic cloves, minced
  • 1 tsp black pepper
  • 1 bay leaf
  • 1 tsp thyme
  • ⅓ c tomato paste
  • 4 c no sodium beef stock
  • 1 tbsp arrowroot
  • 1 tbsp fresh parsley leaves, chopped
  1. Heat large skillet over medium high heat.
  2. Rinse beef under cold water and pat dry with paper towels.
  3. Cut beef into large pieces measuring about 2 in. by 2 in.
  4. In a heavy skillet, brown the outside of 1/3 of the beef, taking care not to cook all the way through the meat.
  5. Remove from pan and repeat browning until all meat is browned.
  6. Place browned stew meat and all other ingredients, except the arrowroot starch, in a 6-quart slow cooker. Stir to combine.
  7. Cover slow cooker and turn to high. Cook stew for four hours.
  8. Add arrowroot starch and cook for an additional hour. Meat should be very tender when finished.
  9. Garnish with parsley leaves just before serving.