Prep time: 15 mins

Cook time: 2-6 hours depending on if you’re using an Instapot or a dutch oven

Ingredients

4 pounds grass fed/organic bottom round beef roast, well-trimmed and cut into 2-inch pieces (or look for “beef stew meat” that is pre-cut and frozen at your local health food store
¼ cup arrowroot starch
2-3 tablespoons Ghee or olive oil for the pan
1 6-ounce glass jar tomato paste
1 cup dry red wine
2 tablespoons Worcestershire sauce
4 ribs of organic celery, quartered
2 large onions, quartered
1 pound organic russet potatoes quartered
½ pound organic carrots (about 2 cups), quartered
2 cups organic beef broth (homemade is best)
1 tablespoon pink Himalayan sea salt
1 teaspoon dried thyme leaves
1 bay leaf
1 cup frozen organic peas

Instructions

Toss beef with salt, pepper and arrowroot or flour. Heat a few tablespoons of oil in a large cast iron skillet over medium-high heat. Brown the chunks of meat on each side. Transfer to a 4-6 quart slow cooker or leave in skillet if using a Dutch oven.
Add the onions to the skillet and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions; transfer to the cooker or leave in skillet if using a Dutch oven.
Pour the wine and Worcestershire into the skillet and scrape up any browned bits; add to the cooker. Stir in the potatoes, carrots, broth, salt, thyme, and bay leaf.
Cover and cook on low heat for 6 hours if using a Instapot, or slow cooker. If using a Dutch oven cook for 2- 4 hours in a 250◦ oven or over low heat on the stove top. Add the peas and heat through 10 minutes before serving.