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Slow Cooker Beef Stew

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6

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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.
NOTES
We recommend using homemade bone broth to avoid consuming any garlic or onions.

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