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Slow-Cooker Beef & Root Vegetable Stew {Gluten-Free, Dairy-Free}
MEANINGFUL EATS15Ingredients
8Hours
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Ingredients
US|METRIC
4 SERVINGS
- 5 lb. boneless chuck roast (cut into 1 1/2-inch pieces)
- salt
- pepper
- 1 yellow onion (chopped)
- 4 oz. baby bella mushrooms (wiped clean and finely chopped)
- 2 cloves garlic (minced)
- 4 cups beef stock (be sure it's gluten-free, if needed)
- 2 bay leaves
- 2 Tbsp. tomato paste
- 2 Tbsp. gluten free low sodium soy sauce
- 1 russet potato (peeled and thinly sliced, this helps thicken the soup)
- 5 large carrots (peeled chopped large)
- 4 parsnips (large, peeled chopped large)
- 5 yukon gold potatoes (small, halved or chopped)
- 2 Tbsp. arrowroot powder (or cornstarch + 2 tablespoons water)
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