Swap out or add any vegetable you like.
If you can’t find jicama, turnips, radishes, rutabaga or cauliflower will work great.
- 1¼ lb beef, cut in 1″ chunks
- 2 tbsp olive oil
- 1 tbsp butter
- ½ med onion, chopped
- 3 garlic cloves, minced
- 3 celery stalks, chopped
- 8 oz mushrooms, sliced
- 10 oz jicama, diced
- 2 tbsp tomato paste
- 4 cups beef broth
- 14 oz can diced tomatoes
- 1 tbsp Worcestershire sauce
- 1 tbsp red wine vinegar
- 1 tsp parsley
- ½ tsp pepper
- ½ tsp xanthan gum
- Heat olive oil in a large skillet
- Season steak with a little salt and pepper, sear, brown and remove from pan to crock pot
- Add the onion, garlic, and celery to the pan and cook on medium heat for 3-4 minutes or until tender.
- Add butter to the skillet, once it is melted, add the jicama and cook for approx 4-6 minutes or until they are tender then add the mushrooms and cook for 4 more minutes.
- Stir in the tomato paste until it is combined, then deglaze the pan by adding ½ cup of the beef broth, scraping the browned bits from the bottom of the pan.
- Add the rest of the beef broth, canned tomatoes, Worcestershire sauce, red wine vinegar, and seasonings then bring to a boil.
- Then add all of the ingredients to a slow cooker and cook on high for 7-9 hours.
- Thirty minutes before serving, remove ½ a cup of the liquid from the beef stew in a bowl and whisk in the xanthan gum. Once it is combined, add it back to the crockpot while stirring.
- Allow the beef stew to simmer on high with the lid off for approximately 30 minutes to give it time to thicken. If it isn’t thick enough after 30 minutes, let it continue to simmer for 15 more minutes.