I always love when the weather starts to change. The brisk morning air gets my heart excited for soup and stew season! My trip to the farmers market gave me a chance to use what I had picked up.

I was so impressed with the flavor of this stew that I had to share it with you!

WHAT YOU WILL NEED

2lbs grass-fed beef stew meat (preferably local)
3 large carrots, sliced
2 cloves garlic, chopped
1 large onion, chopped
3 turnips, peeled & diced
2 sprigs fresh rosemary, whole
2 bay leaves
2 tbsp dijon mustard
2 cups bone broth
1/4 cup red wine vinegar
1/2lb mushrooms, sliced
2 tbsp tapioca flour
2 tbsp water
Salt & pepper

First, I chopped and diced all my vegetables so that they were ready to go. Here's a tip when you are cooking with garlic. Anytime you are working with garlic you want to make sure that you allow it to rest for 10 minutes prior to cooking. According to Eating On The Wild Side by Jo Robinson, "How you cook prepare and cook garlic is the key to its health benefits.

Conventional way kills the benefits. Research shows that heating garlic right after crushing, slicing destroy the heat sensitive enzyme that triggers benefits to occur. Two minutes in a frying pan makes the garlic just a flavoring ingredient. Microwaving it destroys all the health benefits (The reason that I do not own a microwave :-)).

Here’s the key: Chop, mince, slice, or mash the garlic then keep away from heat for 10 min. If eaten raw, there is no issue. Garlic presses do the best job of joining the allin and the allinase which need to be together for the health benefits.

Now for the meat. Brown the meat in a frying pan just enough to get a crispy brown outside, a few minutes on each side. Make sure your pan is hot and watch it. You don't want to overcook it.

Once you have browned the meat, remove it from the pan and place it in a bowl along with the juices.

Using the same pan, bring your heat down to medium and then cook the garlic and onion, stirring often until the onion starts to become see-through.

Add your broth, dijon mustard, and red wine vinegar to your crockpot along with the meat, carrots, mushrooms and turnips that you chopped earlier.

Place the crockpot on high and allow to cook for 4 hours.

Once the stew is ready, you will need to thicken your sauce a little bit.

Take a cup of the broth from the crockpot and bring it to a boil in a small pan. In a separate bowl, mix together the tapioca flour and the water. Pour slowly into the boiling liquid and whisk constantly until liquid thickens.

Add the thickened sauce back in to the crockpot and BOOM! Yummy goodness in a bowl!

Pair it with a good Bordeaux or Malbec and you will be in heaven!

Hearty Paleo Beef Stew

WHAT YOU WILL NEED