INGREDIENTS:
2 lb. boneless grass-fed chuck, cubed
1 tbsp extra-virgin olive oil
2 cubes beef broth
2 tbsp tomato paste
1 tbsp tapioca flour/or flour substitute 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
t tsp thyme
1 tsp Himalayan sea salt, more to taste
1 tsp ground pepper, more to taste
DIRECTIONS:
- In a skillet, heat oil and brown the meat for 5 minutes
- Chop all veggies and place into crock-pot with the meat
- Add in broth, tomato, paste, tapioca, and spices
- Mix well to combine
- Set on low heat 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
