Vegetable Beef Stew

By Stacy_K

Ingredients

• 3 lbs stew meat
• 14.5 oz can stewed tomatoes
• 6 oz can tomato paste
• 1/4 cup water
• 4 cloves garlic, minced
• 2 zucchini, chopped
• 1 bunch of asparagus, chopped
• 1/2 red onion, chopped
• 2 bell peppers (any color), seeded and chopped
• 2 large carrots, peeled and chopped
• 1 bunch of green beans, chopped
• 3 T. autumn spice (can use allspice if you can't find autumn blend)
• 2 pinches sea salt
• 2 pinches pepper
• 2 whole bay leaves
• 2 t. xantham gum or kuzu root (gluten free thickening agent)

Preparation

Step 1

Place all ingredients (except thickening agent) in large crockpot and cook on low for 7-8 hours. (You can cook it on high for a shorter time but the meat won't be as tender.) In the last hour, add the thickening agent, stir, and cook the remaining hour. Remember to remove the bay leaves before serving.