Ingredients
The following ingredients have 6 Servings
- 1 tablespoon extra-virgin olive oil
- 2 pounds boneless grass-fed chuck, cubed
- 3 carrots, chopped
- 1 large onion, chopped
- 1 cup mushrooms, chopped
- 2 cloves garlic, minced
- 2 celery stalks, chopped
- 1 cup frozen peas
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon tapioca flour or flour of choice
- 1 bay leaf
- 1 tablespoon paprika
- 1 tablespoon garlic granules
- 1 teaspon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon sea salt, more to taste
- 1 teaspoon ground pepper, more to taste
- Optional: 3 large yukon gold potatoes, diced
Instruction
- Heat oil over medium-high heat in a large skillet. Sear meat for about 3 minutes on each side, until browned. Set aside.
- Place meat and vegetables in the crock pot.
- Add in broth, tomato paste, tapioca, and spices. Mix well to combine.
- Set on low for 8-10 hours.
- After 7 hours, taste and adjust spices to your liking (i.e. add additional salt, cayenne, or red pepper flakes).
- Remove bay leaf and serve hot!
