Name: Slow Cooker Beef Stew
Ingredients: 2.5 pound Chuck Roast; 0.13 teaspoon Sea Salt; 0.13 teaspoon Freshly Ground Pepper; 2 tablespoon Coconut Oil; 1.5 tablespoon Coconut Oil; 0.5 cup Red Wine; 1 cup Bone Broth; 3 tablespoon Tomato Paste; 1 Fennel Bulb (diced); 1 Celeriac (root,chopped); 3 Carrots (chopped); 1 teaspoon Dried Whole Rosemary; 1 teaspoon Dried Thyme; 1 Bay Leaf; 0.5 cup Green Onion (chopped); 0.25 cup Fresh Parsley (chopped)

Slow Cooker Beef Stew

- Rating -

5 from 1 vote

- Servings -

- Course -

Soup

- Keyword -

BeefDairy FreeEgg FreeSlow Cooker

- My Notes -

INGREDIENTS

2.5 pound Chuck Roast
0.13 teaspoon Sea Salt
0.13 teaspoon Freshly Ground Pepper
2 tablespoon Coconut Oil
1.5 tablespoon Coconut Oil
0.5 cup Red Wine
1 cup Bone Broth
3 tablespoon Tomato Paste
1 Fennel Bulb - diced
1 Celeriac - root,chopped
3 Carrots - chopped
1 teaspoon Dried Whole Rosemary
1 teaspoon Dried Thyme
1 Bay Leaf
0.5 cup Green Onion - chopped
0.25 cup Fresh Parsley - chopped

INSTRUCTIONS

Slice the chuck roast into about 8 smaller pieces, pat dry with a paper towel, and season with salt and pepper. Heat a large pan on high with coconut oil (or any high heat oil), and sear the roast pieces for about 1-3 minutes on each side. Once finished, set aside, and layer in a large slow cooker (crockpot) the chopped fennel, celeriac, and carrots, with beef pieces on top. In a small bowl, whisk together the tomato paste and red wine, and pour over the chopped vegetables, and top with dried herbs, bay leaf, and green onion. Cook on low for 4-6 hours, and top with freshly chopped parsley.