My crockpot gets a lot of use, especially when it’s cold outside. How can you not like something that requires you to dump a bunch of ingredients into a pot and leave it alone? These are the kind of meals that keep me from running through a drive-thru in utter desperation because I have to be in 3 places at once. My beef stew recipe is precisely this kind of meal! I used a head of roasted garlic (mainly because I like it), but you can substitute it with 3 minced garlic cloves if you don’t have time for this. I would recommend tossing a few bulbs in the oven weekly, though. Roasted garlic is so yummy, plus it makes your house smell incredible! This is also great to freeze, so go ahead and make a double batch!
- 3 lbs grass-fed stew meat
- 1 tablespoon bacon fat or coconut oil
- 1 onion
- 1 head roasted garlic or 3 garlic cloves minced*
- 1 6 oz can tomato paste
- 1/3 cup red wine I used 2 buck chuck from Trader Joe’s
- 3 cups beef broth
- 3 sweet potatoes peeled and diced
- 4 carrots peeled and chopped
- 1 sprig of rosemary leaves
- 1 teaspoon thyme
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
- 1 bay leaf
- Heat fat in skillet over medium-high heat. Saute onion until translucent and soft. Add meat and sear until outside is browned. Do not cook entirely!
- Transfer to crockpot—Cook wine in a skillet for about 1 minute. Be sure to scrape all the particles stuck on the pan up!
- Pour wine and all other ingredients into crockpot. Cook on low setting for 8-12 hours.
* To roast garlic- take the whole bulb and chop the top off to expose the bulbs—place in a piece of aluminum foil and drizzle with olive oil. Wrap up and place in the oven at 350 degrees F for approx—30 min.