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Beef and Vegetable Stew

From The Everything Weeknight Paleo Cookbook edited by Michelle Fagone
  • minutes
  • Serves 4

INGREDIENTS

1 lb

Beef top round, lean roast

2

Carrots, large

2

stalks Celery

1

Fennel, bulb

3 cloves

Garlic

1

Onion, large

1 tbsp

Parsley

2

Parsnips

1 tbsp

Rosemary, fresh

1 tbsp

Tarragon, fresh

2 tsp

Olive oil

1 1/2 cups

Water