Slow Cooker Beef Stew

1 tsp Extra Virgin Olive Oil

5 1/3 ozs Stewing Beef (sliced into bite-size pieces)

2 tsps Red Wine Vinegar

1/3 cup Baby Carrots

1/8 Sweet Onion (diced)

1/3 cup Mushrooms (sliced)

2 2/3 tbsps Beef Broth

1/16 tsp Dried Thyme

1/8 tsp Sea Salt

1/16 tsp Black Pepper

2 tsps Brown Rice Flour

1. Add all ingredients except the brown rice flour to the slow cooker and mix well. Cover and cook on low for 4 to 6 hours, or until beef is tender.

2. Remove lid and stir in brown rice flour. Continue to stir until liquid thickens.

3. Ladle into bowls and enjoy!

Leftovers
Store in the fridge up to 3 days or freeze.

More Carbs
Serve it with roasted potatoes, rice or quinoa.

Add Greens
Stir in chopped kale or baby spinach just before serving.

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