Ingredients

• 1 1/2 lbs *grassfed beef chuck, cut into 2-inch cubes
• 3 tbsp organic tomato paste
• 1 tbsp balsamic vinegar (I prefer O California or Bariani brand)
• 1 1/3 cup beef stock (homemade is best)
• 3 cloves garlic, crushed
• 1 bay leaf
• 1 small sprig fresh rosemary (or 1/4 tsp dried rosemary)
• 1 medium yellow onion, cut into 1-inch chunks
• 1 1/2 lbs small white or red potatoes, peeled & cut in half
• 5-6 medium carrots, cut into 2-inch pieces
• 1/2 lb green beans, trimmed and cut into 3-inch lengths
• Optional: 1-2 tbsp arrowroot powder

Instructions

1. Cut beef chuck into 2-inch chunks (do not trim off fat for best flavor). Place the beef chunks in a 4-5 quart slow cooker and generously season with about a half-teaspoon of sea salt and a half-teaspoon of freshly ground black pepper.
2. Next, add the tomato paste, vinegar and beef stock. Use a wooden spoon to combine.
3. Then, add the garlic, bay leaf and rosemary. Top with the chopped onion, potatoes and carrots in that order. Do not stir.
4. Cover slow cooker; cook on high until beef is fork-tender, about 5 hours (or cook on low heat about 7-8 hours).
5. During last 30-45 minutes of cook time, stir the green beans into the stew. If you’d like to thicken up the broth, just before serving, add about 1-2 tablespoons of arrowroot powder, making sure to thoroughly stir it into the stew.
6. Serve with crusty bread topped with butter, or my yummy Garden Herb Biscuits.

Notes