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There is something extremely comforting about beef stew on a cold night, and after having a not so healthy version while skiing over the holiday, I was inspired to create a healthy version as soon as I got home. Beef stew is very simple to make even though it looks like lots of ingredients. Also it could easily be made in the slow cooker as well – just brown up the beef and dump everything in the slow cooker, adding the potatoes, carrots, and parsnips about an hour before it’s done. For this version, I used carrots, celery, onion, potatoes, and parsnips, but you could use almost any combination of root vegetables next time I may try adding celery root and maybe some sweet potatoes or butternut squash.
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These beef stew tastes even better after it has rested for a day or two, so consider making it a couple of days before you hope to eat it. It also freezes well and can be stored to eat for lunch or a meal later on in the week or month.
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