Working on some food prep for Thanksgiving, and I figured that while I was waiting for my pecan pie to bake, I’d get this posted.  I made this one other time on the stove, and today I have it all in the crock pot for tonight.  Filled to capacity. 🙂  We have church tonight for Thanksgiving – it will be nice to have it ready when we get home. 🙂

Beef Stew (GAPS, Paleo, Gluten Free):

3 lb beef stew meat

1 quart beef broth

1 rutabaga, peeled and diced

4-6 small turnips, peeled and diced

1 – 16 oz bag of baby carrots

3 c. cleaned and halved brussels sprouts

2 onions, diced

1/2 c. chopped fresh parsley

8-10 mushrooms, sliced

2 c. stewed tomatoes or fresh diced

1/2 c. red wine

2-3 bay leaves

sea salt to taste

Thyme or Herbs de Province – 2-3 T. (more or less depending on your own preference)

Add all your ingredients except the wine to your pot or crock pot.  Cook for several hours in crock pot.  On the stove top, I cooked approximately 45 min to an hour.  I added the wine at the end and heated a few more minutes.  Don’t forget to take out your bay leaves before serving.  You could also add a few cloves of chopped garlic at the end, I might just try that this time.

(The ingredients as listed were used in my big stock pot last time – which is when the picture was taken.  I tweaked things a bit to stuff it all in my crock pot today.  Do whatever you need to do, it will be good no matter what.)

Hope you all have a blessed Thanksgiving!