Hamburger Vegetable Stew

This recipe was fabulous. I would definitely make this again. Not only did it have really good flavor, but I also liked the fact that we were getting in more than our daily servings of vegetables. This was the perfect recipe for a chilly weeknight. I just threw everything in the crockpot and voila, dinner was served when we got home from work. It was excellent warmed up for lunches the next day too.

Recipe from Paleo Slow Cooker: Simple Healthy and Gluten Free

Ingredients:

2 Tblsp Coconut Oil
2 lbs ground beef
2 onions, chopped
4 stalks celery
2 bell pepper - any color - seeded and chopped
2 cups fresh mushrooms
5 carrots peeled and sliced
4 cups fresh green beans, snapped in pieces
2 (15 oz) cans tomato sauce
2 quarts organic beef broth (I used Kitchen Basics)
1 Tblsp raw honey (optional)
2 tsp celery seed
1 Tblsp kosher or sea salt
2 tsp coarse black pepper

Directions:

Turn your slow cooker on high while you get ingredients ready

In a large frying pan, pour coconut oil and let it get hot. Put ground beef into the frying pan and brown completely.

After browned place the ground beef in the slow cooker.

Put onions, celery, bell peppers, and mushrooms into the frying pan and saute for 5 minutes. Put the sauteed vegetables into the slow cooker.

Put the carrots, green beans, tomato sauce, beef broth, honey, celery seed, salt and pepper into the slow cooker.

Stir the ingredients together.

Cover the cooker and put the temperature to low. Cook for 7 to 8 hours on low.