Slow Cooker Beef Stew

• Gluten free
• Paleo

• Meat

  • 2 3 lbs beef chuck, cut into 6-8 large pieces

• Produce

  • 1 cut into pieces 1 lb carrots
  • 8 oz Button mushrooms
  • 2 sprigs Rosemary, Fresh
  • 1 Sweet onion, large

• Canned Goods

  • 2 cups Beef broth

• Condiments

  • 1 tbsp Balsamic vinegar
  • 2 tsp Dijon mustard

• Baking & Spices

  • 1 Olive or avocado oil
  • 1 Salt and pepper

Found on onelovelylife.com

Description

Ingredients

• 2-3 lbs beef chuck, cut into 6-8 large pieces
• 1 lb carrots, cut into 1 pieces
• 8-10oz button mushrooms, halved
• 1 large sweet onion, diced (or 1 lb. pearl onions, peeled)
• 1 Tbsp balsamic vinegar
• 2 tsp Dijon mustard
• 2 cups beef broth (I prefer bone broth, or you can use water + 4-6 tsp Beef Base)
• 2-3 sprigs fresh rosemary
• salt and pepper, to taste
• olive or avocado oil
• To thicken: 2 Tbsp arrowroot powder

Directions

• Brown the beef by heating a drizzle of oil in a large sauté pan. Working in batches, add a few pieces of beef to the pan and brown on all sides. When browned, transfer to the crock of a slow cooker. Repeat with remaining beef. Place carrots and mushrooms in with the beef.
• Add onion to the pan you browned the beef in. Stir to scrape up any browned bits. Add balsamic, Dijon, and broth to the pan and stir until well combined. Pour the whole mixture into the slow cooker over the beef, carrots, and mushrooms. Place rosemary on top.
• Cook stew in slow cooker on HIGH for 3-4 hours, or LOW on 7-8 hours. Shred beef into the broth mixture after cooking. In a small bowl, whisk together arrowroot and 2 Tbsp water. Pour into the slow cooker and stir to combine. It should almost immediately thicken. Serve when youre ready!
• You can make it in a Dutch oven using the same method--cook everything in the Dutch oven, not a sauté pan. Bake it at 300 degrees for about 3 hours, or simmer it on the stove top for 2-3 hours.
• Serve stew.