By Jenn Bruer

Ingredients

2 pounds grass-fed stewing beef
2 onions
1 large rutabaga
2 cloves of garlic
2 large carrots
7 button mushrooms sliced
1/2 cup red wine
1/4 cup hot water
3 tbsp of melted butter (or ghee)
2 tbsp of coconut aminos (or soy sauce)
3 bay leaves
1 tsp each of salt & pepper

Directions

1. In a large greased frying pan, brown the onion, mushrooms, carrots, rutabaga, and stewing beef.
2. Once the beef is browned add the wine and let simmer for about 4 minutes.
3. Transfer everything to your slow cooker.
4. Add remaining ingredients.
5. Stir it up so everything is evenly coated with the liquid.
6. Cook for about 6 hours (more is fine too).
7. Add more salt and pepper to taste when serving.

Notes

1. If your slow cooker is on the smaller side, try cutting the ingredients in half.
2. This recipe is low carb!
3. If you don’t have time to brown the ingredients first, this works FINE with just popping all ingredients in and slow cook on medium/high for 6-8 hours!
4. If you like a saucier beef stew add 2 cups of stock (or water) with 1 tbsp coconut flour whisked- do this in your step 3