Clean Eating Slow Cooker Beef Stew

Before the weather gets too warm again, I wanted to make a good heart warming beef stew. 
I have made this stew before, but this time I changed it up a little with a few of the ingredients. You can find the original recipe here. Instead of using large carrots, I used baby ones. I did not use celery, and I added in some sweet potato which made it even heartier.
It was very easy to prepare, and then being able to leave it in the slow cooker all day was a bonus.

Enjoy!

Ingredients:
-1 bag of baby carrots
-1 medium onion chopped
-2 portobella mushrooms chopped
-1 medium sweet potato chopped into 1-2 inch cubes
-1 pkg stewing beef cut into 1-2 inch cubes
-2 cups clean/low sodium vegetable stock
-1 tbsp garlic powder
-1 tsp bay leaves
-1/2 tsp fresh ground pepper
-1 tbsp paprika
-1/4 cup whole wheat flour
-1/2 cup balsamic vinegar
-2 tbsp honey
-2 tbsp olive oil

1. Heat 1 tbsp olive oil in a medium size pot. Add all veggies and spices and cook until onion is transparent. Transfer to slow cooker.
2. In the same pot (do not wash in between) heat 1 tbsp olive oil and add beef, honey, flour, and balsamic vinegar. Brown meat, then add to slow cooker.
3. Add vegetable stock. Cook on low for 7-9 hours. 



Vegetables after being cooked




Browning the beef




All ingredients in the slow cooker and ready to spend 7 hours getting yummy



Enjoying a bowl after a 3.5 hour Moksha Yoga workshop :)