Beef Stew

Ingredients

• 60g / 2.1oz All-purpose flour
• 1.5 tsp Kosher salt
• 1.5 tsp ground Black pepper
• 4 tbsp Avocado oil
• 0.5 chopped Yellow onion
• 2 minced Garlic cloves
• 30g / 1.1oz no-salt-added Tomato paste
• 360ml / 12.17fl oz reduced-sodium Beef broth
• 3 chopped Carrots
• 225g / 8oz quartered Red potatoes
• 1 tbsp Worcestershire sauce
• 1 tsp Italian seasoning
• 1 tsp Paprika
• 680g / 24oz diced Grass-fed beef chuck

Preparation

1. Put 680g / 24oz diced Grass-fed beef chuck, 60g / 2.1oz All-purpose flour, and 1.5 tsp Kosher salt in a resealable bag. Shake until coated.
2. Heat a large Dutch oven over medium-high. Add 2 tbsp Avocado oil. Add beef, cook until browned on all sides. Transfer to a slow cooker.
3. Add remaining 2 tbsp Avocado oil and 55g / 0.5 chopped Yellow onion to the pot. Sauté for 3-5 minutes. Add 2 minced Garlic cloves, cook for 1 minute.
4. Add 30g / 1.1oz no-salt-added Tomato paste, stir for 1 minute. Add 360ml / 12.17fl oz reduced-sodium Beef broth, cook for another minute.
5. Pour the onion mixture into the slow cooker. Add 180g / 3 chopped Carrots, 225g / 8oz quartered Red potatoes, 1 tbsp Worcestershire sauce, 1 tsp Italian seasoning, 1 tsp Paprika. Cover, cook on low for 8 hours.
6. Season with more salt and pepper to taste before serving.