- 2 quarts homemade chicken broth
- 2 pounds beef stew meat (in chunks)
- 3 medium onions, chopped
- 4 cups chopped carrots
- 1 cup chopped celery
- 2 pints mushrooms, coarsely chopped
- salt and pepper to taste
- 1-2 tablespoons dried parsely
Today, I decided that stew was in order for lunch, and this is what I came up with! I would like to introduce you to Drover Beef Stew: a simple, rich, and meaty stew with mushrooms, carrots, onions, and celery. It is also Gaps approved, which is a great benefit for me, as I began my journey through Gaps in January of this year. That in itself is worth a post all on its own, but I will have to say, I am really beginning to feel wonderful changes that give me the motivation to keep going!
For those of you who are unfamiliar with Gaps, it is a diet designed to heal and support healthy digestion, which in turn benefits your entire well-being greatly. All health begins in the gut, and it is a great way to get your gut healthy!
This stew is a simple crockpot meal that is a welcome sight on a cold, wintery day. It is appropriately named “Drover” stew after a lovely little Inn my husband and I ate in while hiking in Scotland. When we tasted it, we both felt like it would have been something that they would have served out there in the Highlands, a dark and flavorful dish.
Why this dish has such a deep flavor is the length of time I cook the beef. Being that grass-fed meats can sometimes take a little longer to cook, I plan to begin the night before to be ready for a meal around lunchtime. So I hope you enjoy!
1. In your crockpot combine the chicken broth and stew beef.
2. Cover and cook on high overnight.
3. In the morning, add in the remaining ingredients, turn crockpot to low, and cook 4 hours longer.
4. Taste and add more salt and pepper if needed.