Even without kids and their activities, life can get very busy at times. That’s when recipes like this become handy!

I often buy a large batch of stew meat for a good price, chop it, divide it and freeze so that I always have the ingredients at hand for a nice stew like this. I have only tried this recipe with beef so far, but it turned out so great I’m planning on trying it with lamb, too! Have you tried this recipe already? We’d love to hear about it, in the comments below.

Ingredients

1 1/2 lbs of chopped lamb or beef (cubed)

2 Tbsp of potato starch or tapioca flour

3 cups of carrots peeled and sliced

1 celery stalk

1/2 tsp of white pepper (more if you like it spicy)

2 tsp of sea salt

1 bay leaf

1 teaspoon basil

1 tablespoon parsley

1 large onion, chopped

1 medium diced parsnip (about 1 cup)

potatoes, chopped (optional)

Instructions:

Brown the cubed beef or lamb in a frying pan, if desired to add color. Put meat on the bottom of a slow cooker. Add enough warm water to cover the meat completely (between 2-3 cups). Then add the potato starch or tapioca flour. Stir until the thickener is completely dissolved, and there are no lumps. Add the remaining ingredients. Mix well. Set on high and cook a minimum of 6 hours.

If the stew appears a bit runny prior to serving, just drain out 1 1/2 to 2 cups of broth and let it cool. Mix it with 3-4 tablespoons of additional thickener and bring it to a slow boil in a saucepan until it thickens. Add to stew and serve.

USE RED NEXT PAGE LINK BELOW.

 NEXT PAGE >>

Quick tip: Leftovers will taste even better after a day or two in the fridge!