Crockpot Beef Stew

Winter = Cold. Or at least in Chicago it does. Nothing beats the winter blues like coming home to a piping hot, hearty meal straight from the crockpot! Some of my go-to crockpot meals are chicken curry and pulled pork, but I wanted to try something different... beef stew! Swapping out the potatoes for veggies was a sneaky, delicious paleo way of consuming extra veggies and I didn't miss the potatoes one bit. #crockpottime

Crockpot Beef Stew

INGREDIENTS
1.5 lb chuck roast (or other stewing beef), cubed
2 c beef broth
1 onion
3 cloves garlic, minced
3 carrots
2 celery stalks
1 small green pepper
1 small red pepper
1 zucchini
1 yellow squash
2 c sliced mushrooms (I used baby bella)
1 can diced tomatoes
1/2 tbsp Italian seasoning
1 tsp parsley
2 tsp paprika
1 tsp cayenne
2 tsp garlic powder
2 tsp onion powder
s & p, to taste
1 tbsp coconut oil

DIRECTIONS
1. Heat a skillet to medium heat. Melt coconut oil and brown your meat.
2. While meat cooks, roughly chop all your vegetables.
3. Pull out your crockpot and add all the ingredients. Mix well, then toss in the browned beef and mix all that goodness again.
4. Cook on low for 6-8 hours.
5. Come home (or wake up) to a hot, delicious meal with your name on it!