Beef and Beet Stew
Prep time
Cook time
Total time
Recipe type: Main
Serves: 4
  • 2 tablespoons canola oil
  • ¼ cup flour
  • 4 sprigs fresh rosemary leaves, removed from stems and chopped
  • 1 pound beef stew meat cubes
  • 4 medium beets, peeled and chopped into bite sized pieces
  • 4 medium carrots, peeled and chopped into bite sized pieces
  • ½ large onion, chopped
  • 2 cloves garlic, chopped
  • 2 cups beef broth
  • handful of fresh basil leaves, chopped
  • 2 cups cooked brown rice.
  1. Heat oil in skillet. Combine flour and rosemary. Add beef cubes and toss to combine. Shake excess flour off the cubes, reserve. Brown beef in oil.
  2. Place beef, reserved flour mixture, beets, carrots, onion, garlic, broth, and basil in crock pot. Cook on low for at least 8 hours. (I cooked it for 12 hours and it was not overcooked. Serve over brown rice.
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