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Easy Crockpot Beef Stew (GF, DF)

By Kelly · 21 Comments

The New Year always brings a higher level of excitement and activity to our lives, as we get back to school, homework, sports, and of course, all of our various church ministries! So, what’s a busy mom to do?

I recommend breaking out the crockpot and filling it full of real food ingredients on those especially busy days. That way, you can focus your energy on the tasks for the day, knowing that a healthy home-cooked meal awaits you and your family.

This classic comfort dish is made using grassfed beef chuck, which is one of the best choices for making beef stew. The fat content in beef chuck actually lends itself well to slow cooking, resulting in delectable fork-tenderness and rich flavor. So for this reason, I do not recommend substituting with a leaner cut of beef.

Pair this hearty beef stew with my light and fluffy Garden Herb Biscuits for the perfect wintertime meal that warms the tummy and the soul!

Print
Easy Crockpot Beef Stew (GF, DF)

Yield: 6 servings

Easy Crockpot Beef Stew (GF, DF)

Ingredients

  • 1 1/2 lbs *grassfed beef chuck, cut into 2-inch cubes
  • 3 tbsp organic tomato paste
  • 1 tbsp balsamic vinegar (I prefer Bariani balsamic vinegar - aff.link)
  • 1 1/3 cup beef stock (homemade is best)
  • 3 cloves garlic, crushed
  • 1 bay leaf
  • 1 small sprig fresh rosemary (or 1/4 tsp dried rosemary)
  • 1 medium yellow onion, cut into 1-inch chunks
  • 1 1/2 lbs small white or red potatoes, peeled & cut in half
  • 5-6 medium carrots, cut into 2-inch pieces
  • 1/2 lb green beans, trimmed and cut into 3-inch lengths
  • Optional: 1-2 tbsp arrowroot powder

Instructions

  1. Cut beef chuck into 2-inch chunks (do not trim off fat for best flavor). Place the beef chunks in a 6-quart slow cooker and generously season with about a half-teaspoon of sea salt and a half-teaspoon of freshly ground black pepper.
  2. Next, add the tomato paste, vinegar and beef stock. Use a wooden spoon to combine.
  3. Then, add the garlic, bay leaf and rosemary. Top with the chopped onion, potatoes and carrots in that order. Do not stir.
  4. Cover slow cooker; cook on high until beef is fork-tender, about 5 hours (or cook on low heat about 7-8 hours).
  5. During last 30-45 minutes of cook time, stir the green beans into the stew. If you’d like to thicken up the broth, just before serving, add about 1-2 tablespoons of arrowroot powder, making sure to thoroughly stir it into the stew.
  6. Serve with crusty bread topped with butter, or my yummy Garden Herb Biscuits.

Notes

*Grassfed beef is a much healthier choice than commercially-produced beef. If you cannot find grassfed beef at your local markets, U.S. Wellness Meats carries a wide selection.

3.1
https://thenourishinghome.com/2013/01/easy-crockpot-beef-stew-gf-df/

Disclosure: Some of the links in this post include affiliate links, providing The Nourishing Home a small percentage of the sale at no additional cost to you. Of course, you are not obligated to use these links to make a purchase, but if you do, it helps to support this site and ministry. Thank you!

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Filed Under: Beef/Pork, Slow Cooker, Soups, Whole30 ·

Grilled Herb Turkey Breasts (GF)

By Kelly · 10 Comments


Great news! I’ve updated this old-favorite with even more delicious Thanksgiving flavor and beautiful new photos! Get my revised recipe for Easy Grilled Herb Turkey Breasts here. Enjoy!

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Filed Under: Poultry, Whole30 ·

Lemon-Garlic Roasted Chicken (GF)

By Kelly · 15 Comments

This dish tastes like you spent hours in the kitchen, but the truth is, it takes just minutes to prep and is ready to serve in 30 minutes or less!

The secret? Roasting a few simple, yet delicious ingredients at high heat produces an intensely flavorful meal that tastes like it slow-cooked all day!

Be sure to squeeze a couple of the roasted lemon wedges over the roasted chicken before serving for an extra burst of lemony-goodness!

For a delicious variation of this recipe – Lemon-Thyme Roasted Chicken – simply substitute one teaspoon of dried thyme in place of the dried oregano. Then, follow the rest of the recipe as directed below.

I love simple, yet scrumptious dinners like this one – just toss all of the ingredients together until well coated and bake! For easier clean-up, line your baking sheet with foil.

Print
Lemon-Garlic Roasted Chicken (GF)

Yield: 4 servings

Lemon-Garlic Roasted Chicken (GF)

Ingredients

  • 2 split skin-on chicken breasts with ribs (about 2 lbs)
  • 6 garlic cloves, peeled and smashed
  • 3 lemons, quartered
  • 2 tbsp olive oil
  • 1 tbsp fresh-squeezed lemon juice
  • 1 tsp dried oregano
  • Sea salt and fresh-ground black pepper

Instructions

  1. Preheat oven to 450 degrees. Cut each chicken breast in half to form four servings. (Add additional chicken breasts as needed to serve more individuals.)
  2. Squeeze the juice from 3-4 of the lemon quarters to obtain one tablespoon of lemon juice. Place lemon juice into a small bowl along with the olive oil and oregano. Combine well.
  3. On a 12x17-inch rimmed baking sheet, place the chicken breasts skin side up and drizzle with the olive oil mixture. Then add the garlic cloves and lemons; toss all ingredients together until well coated with the olive oil mixture. Season with salt and pepper.
  4. Roast chicken, skin side up, until golden and cooked through, about 25-30 minutes.
  5. Serve with a side of wild rice and your favorite green veggie! (Recipe inspired by Everyday Food.)

Notes

Recipe Variation: For a delicious Lemon-Thyme Roasted Chicken option, simply substitute one teaspoon of dried thyme in place of the dried oregano. Then, follow the rest of the recipe as directed.

3.1
https://thenourishinghome.com/2012/04/lemon-garlic-roasted-chicken-gf/

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Filed Under: Poultry, Whole30 ·

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My New Cookbook is Here!

Welcome to The Nourishing Home!

I’m so glad you’re here and want you to feel right at home! My heart in creating this blog is to help you by sharing helpful meal planning strategies and nourishing GF recipes that are healthy, easy and delicious with thanksgiving to God! [Read More …]







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Please Note: All content (recipes, photos, text, etc.) on this site is the creative property of Kelly Smith of The Nourishing Home. You are welcome to share a photo via social media, as long as it contains a link back to the corresponding recipe from this site. However, re-publishing a recipe in any form is strictly prohibited. Additionally, please refrain from adapting recipes without properly linking back to the original recipe, and keep in mind that simple substitutions do not constitute an adapted or original recipe. For details regarding recipe copyright law, please visit the Food Blog Alliance.
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