Slow Cooker Beef Stew

• 1 large red onion , peeled and sliced
• 2 sweet potatoes , peeled and cubed
• 4 carrots , peeled and cut into chunks
• 1.5 lb beef chuck, cubed , 700g
• 1 tbsp olive oil
• 2 tbsp tomato paste , UK - tomato puree
• 8 oz tomato sauce , UK - use 240mls passata
• 1/4 cup cornstarch , omit for paleo, or use 1 tbsp tapioca starch at end
• 2 cups gluten free beef broth , 500ml
• 3 cloves garlic , crushed
• couple sprigs of fresh rosemary

 Instructions

• Peel and chop the Spanish onion, sweet potatoes and carrots as directed within the ingredients list.

• Brown the meat during a non stick or forged iron pan with a bit vegetable oil, make love in batches therefore you do not crowd the pan.

• line the bottom of your slow cooking utensil with the Spanish onion, carrots and sweet potatoes, then add the brunet beef chunks on prime.

• combine along the pasta sauce and ingredient then pour over the meat and vegetables.

• Add the crushed garlic, cornstarch, to the meat broth and blend well to mix, then pour into the crockpot.

• polish off 2 or 3 sprigs of contemporary rosemary into the meat stew and place the lid on.

• Set your slow cooking utensil to cook on LOW for 7- nine hours, or on HIGH for 5-7 hours.

• Some slow cookers run hotter than others therefore i'd check for doneness once at the lower finish of the cook time listed in order that you do not cook your stew.