Beef Stew

By mdancause

Ingredients

• 2-3.5 lb (1-1.5 kg) Beef Shank.
• 6 large Carrots.
• 4 large Parsnips.
• 15 Champignon Mushrooms.
• 2 Onions.
• 5 cloves of Garlic.
• 3 tbsp Dijon Mustard.
• 4 tbsp Tomato Paste.
• 4 Bay Leaves.
• 1 tbsp dried Thyme.
• 1 tbsp dried Rosemary.
• 10-15 assorted peppercorns.

Details

Servings 1
Adapted from fastpaleo.com

Preparation

Step 1

Preparations
(Can be done the evening before and stored in the fridge over night.):

Peel and roughly cut the carrots, onions and parsnips into pieces.
Dice the beef shanks roughly, and do not discard the bones!)
Cut the mushrooms into halves.
Peel and thinly slice the garlic.


Instructions:

Place all ingredients (including the bones from the shanks) in your slow-cooker and quickly mix it around a bit using two large spoons.
Set it on low for 8 hours.