Rosemary Stew – Paleo Dish

Ingredients:

• 2 lbs grass-fed stewing meat
• 1/2 container of broth
• 1 can of diced tomatoes (minimal ingredients)
• a splash or two of red wine (optional)
• 2 stalks of celery – chopped
• 1 package mushrooms – sliced
• 3 large carrots – chopped
• 2 sweet potatoes – peeled and diced
• 1/2 head of cauliflower – chopped
• 1/2 head of broccoli – chopped
• 1-2 red/orange pepper – chopped
• 5 shallots – whole
• 10-12 cloves of garlic – whole
• 3 sprigs fresh rosemary – whole
• sea salt
• ground pepper

Instructions

• start by searing your meat (chunks) in a skillet on top of the stove (no need to overcook though, just brown/crisp the outside)
• remove and throw in your slow cooker
• next, wash all your veggies and cut them up into similar sized chunks
• toss them in your slow cooker as well
• pour in your liquid(ish) ingredients – broth, wine and diced tomatoes (canned) – note liquid in slow cooker should come up about 3/4 of the way
• stir in the sprigs of rosemary and/or any other desired seasoning
• set your slow cooker on low and cook for 8-10 hours
• remove rosemary sprigs