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Beef Stew

4.50 from 2 votes
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Ingredients Method Notes

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

Method
 

  1. 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!
  2. Transfer to crockpot—Cook wine in a skillet for about 1 minute. Be sure to scrape all the particles stuck on the pan up!
  3. 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.

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