Beef Stew
Ingredients
- 2 TBSP Rosemary EVOO*
- 1 1/2 pounds Stew Meat
- 1/2 cup onion finely chopped
- 1 TBSP Garlic minced
- 2 Cup Celery, chopped
- Small red potatoes, halved
- 1/2 cup Aged Balsamic Vinegar*
- 1/4 cup White Balsamic Vinegar*
- 1 Bay leaf
- 1/2 tsp Himalayan Sea Salt
- 1 tsp Fresh Rosemary, chopped or 1/2 tsp dried
- 1 tsp Freshly ground Black pepper
- 4 cups Beef Broth
Instructions
- Heat oil in large plan and brown meat for 10 minutes until it has a nice crust
- Stir in onions and garlic with stew meat. Saute until onions are translucent and fragrant – about 5 minutes
- Remove to crockpot and stir in remaining ingredients
- Cook on low for 8 hours or high 6 hours
- Remove Bay leaf before serving
- Serve with toasted bread
