Serves 4
Prep time 15 minutes
Cook time 6 hours
Ingredients:
4 tablespoons of olive oil
2 tablespoons of tomato concentrate
2 pounds of grass fed stewing beef, cut in 2 inch chunks
2 onions, sliced
1 celery root, peeled and cut into 1 inch cubes
1 cup of baby carrots
1/2 cup of red wine
1 tablespoon of cracked black pepper
Salt to taste
3 tablespoons of tapioca flour (mixed with 1 tablespoon of water until smooth)
Instructions:
- In an iron skillet or regular frying pan, place 2 tablespoons of olive oil and onions and sauté until golden, about 10 minutes. Salt to taste and place in the slow cooker.
- In the same pan, place 2 tablespoons of olive oil and beef. Brown on all sides at medium-high heat. Salt to taste and place in the slow cooker.
- Place wine in pan and on medium heat. Scratch the pan with a wooden spoon and let the wine reduce by half (this is called deglazing and it's great for adding flavor to your dish). Add the wine to the slow cooker.
- Add celery root, carrot, pepper, and tomato concentrate to the slow cooker. Cover and cook for 6 hours on medium, or until very tender.
- Add tapioca flour and let cook for 10 more minutes.
