Ingredients
- 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
Instructions
- 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.
Notes
I like to put my crockpot on high for the first hour to get the temp up before switching it to low. I also want to make this at night and let it cook while I sleep. Then I change my crockpot over to the "Keep Warm" setting, and dinner is ready for whenever I feel like serving it!
* 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.
* 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.
