|Perfectly filling on a cold day!|
2lb chuck or bottom round roast, cut into large chunks
2tbs macadamia nut oil
2tbs red wine vinegar
2 yellow onions, diced
1tbs minced garlic
3c baby carrots, cut in half or thirds
1 small bunch celery, cut into pieces
1 large zucchini, cut into fourths and then large pieces
8oz sliced mushrooms
2-3c beef broth
1 can Muir Glen fire roasted diced tomatoes
3 bay leaves
2tsp garlic powder
1. Heat oil in a large saute pan over high heat. Add the beef pieces (sprinkle with salt) and cook for several minutes until deep brown on one side. Using tongs, turn the pieces over and repeat on the other side. Move to a large crock pot (you may have to do this in batches depending how much meat you have).
2. Add red wine vinegar and garlic to the saute pan with the onions. Cook, scraping up the brown bits at the bottom of the pan (use more liquid if you have to) to get all that beef flavor into the onions. When they are soft, pour them into the crock pot.
3. Add the veggies, diced tomatoes, broth and seasonings to the crock pot. Give it a good stir. Cover and cook on low for 8-9 hours. Taste and adjust seasonings as needed. Serve hot.