Root Vegetable Beef Stew

You've gotta love quick and simple Crockpot meals that are as healthy as they are delicious. This dinner is especially good on a day when you've got one million and three things to do and you were already exhausted before you even got up this morning.  Maybe knowing that you've got a healthy dinner waiting at home for you and your family will help you get through the day and check one thing off your to do list... one million and two :)

Root Vegetable Beef Stew

1 tbsp. olive oil
2 beef steaks
4 carrots, peeled and sliced
4  rutabaga, peeled and sliced
4 parsnip, peeled and sliced
1 onion, chopped
2 cans stewed tomatoes
4 cups beef broth
8 oz. can tomato paste
2 bay leafs
1 cup corn or green beans (frozen or Thrive's freeze dried)
add additional water to reach desired thickness and to cover all the vegetables
Salt and pepper to taste

Steak Seasoning:1/4 tsp. sea salt or Himalayan pink salt
1/8 tsp. black pepper
1/8 tsp. red pepper flakes
1/4 tsp. smoked paprika
1/8 tsp. ground coriander
1/8 tsp. dried onion1/8 tsp. dried garlic

In a bowl combine the steak seasoning ingredients and stir to blend. Heat olive oil in a skillet while you generously season the steaks. Sear steaks until the outside is browned, but the inside is still rare.  Remove to cutting board, let it cool so you don't burn your fingers and then cut it up in to chunks.  Prepare all the vegetables and now (the really difficult part)...throw everything into the Crockpot, turn it on low and let it go for 6-8 hours...and you're done!


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Wednesday, 21 March 2018

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Melissa Cornwall has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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