Ingredients
- 2 T avocado oil
- 8 oz mushrooms sliced
- 1 onion diced
- 2 lbs beef stew meat cut in bite-sized pieces
- 1 cup beef bone broth or beef stock
- 1 14.5oz can diced tomatoes with juice
- 1/2 cup tomato sauce
- 1/4 cup balsamic vinegar
- 3 cloves garlic minced
- 2 T finely chopped fresh rosemary
- 2 T finely chopped fresh parsley
- fresh ground black pepper and salt to taste
Servings: servings
Instructions
- Heat 1 T avocado oil in heavy frying pan over medium-high heat, add mushrooms and onions and sauté several minutes, until mushrooms are starting to brown. Add to slow cooker.
- Add another T oil to pan then add diced beef and brown well, about 10-15 minutes. Add beef to the slow cooker.
- Add beef bone broth or stock, diced tomatoes and juice, tomato sauce, balsamic vinegar, garlic, rosemary, parsley, and a little black pepper to slow cooker.
- Stir gently to combine, then put lid on slow cooker and cook 6-8 hours on low or 3-4 hours on high. Season to taste with salt and pepper.
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