Beef and Vegetable Stew
This is loosely-based on a recipe for Japanese stew I used to make with tofu in my vegan days.
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Beef and Vegetable Stew
Ingredients
- 1 1/2 pounds beef chopped
- 4 medium carrot chopped
- 3 whole bay leaf
- 2 stalks celery chopped
- 1 bunch asparagus chopped
- 3 1/2 cups chicken broth
- 1/4 cup coconut aminos
- 3 cloves garlic minced
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon fish sauce
- 1/4 teaspoon ground ginger
Equipment
Instructions
- Combine all ingredients in a crock pot and stir.
- Cook on low for 5-6 hours or until the meat is fork-tender.
Nutrition
Calories: 567kcal | Carbohydrates: 15g | Protein: 49g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 150mg | Sodium: 1391mg | Potassium: 1111mg | Fiber: 6g | Sugar: 5g | Vitamin A: 11400IU | Vitamin C: 18.2mg | Calcium: 130mg | Iron: 9.5mg