Ingredients
- 2 lb. boneless grass-fed chuck, cubed
- 1 tbsp extra-virgin olive oil
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp tapioca flour/or flour of choice
- 3 organic carrots, chopped
- 1 large onion, chopped
- 1 cup mushrooms, chopped
- 2 cloves garlic, minced
- 2 celery stalks, chopped
- 1 cup frozen peas
- 1 tbsp paprika
- 1 tbsp garlic granules
- 1 bay leaf
- 1 tsp parsley
- 1 tsp thyme
- 1 tsp Himalayan sea salt, more to taste
- 1 tsp ground pepper, more to taste
Instructions
- In a skillet, heat oil and brown the meat for 5 minutes
- Chop all veggies and place into the crock-pot with the meat
- 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