Slow Cooker Beef Bourguignon

3 lbs boneless beef chuck, cut to 1 inch cubes (grass fed, if possible)

2 Tbsp olive oil, or avocado oil

1 cup organic red wine (optional)

2 cups beef, vegetable or chicken broth + 1 more if not using wine

1 cup organic tomato sauce

¼ cup coconut aminos, or Bragg's liquid aminos

2 Tbsp gluten free flour, or potato flour

3-4 fresh garlic cloves, pressed

½ diced onion

2 Tbsp fresh thyme, finely chopped

12 oz organic carrots, chopped

1 lb small, new baby potatoes, cut in half

12 oz fresh baby mushrooms, sliced

fresh chopped parsley for garnish

1. Heat oil in a large skillet over medium high heat.
2. Sea salt and pepper the beef and sear on each side for 2-3 minutes in your hot oil.
3. Transfer beef to the slow cooker.
4. Add the red wine to the same medium-high temperature skillet used for the beef, and allow it to simmer and reduce.
5. Whisk the flour separately first into the broth, then add that mixture into the skillet with the wine. Remove from heat, then whisk in the aminos, and tomato sauce.
6. Add the garlic, thyme, carrots, potatoes, and mushrooms to the slow cooker.
7. Gently pour your red wine sauce from the skillet, over the top of the veggies into the slow cooker.
8. Give it a stir, then cook on LOW for 8-10 hours or HIGH for 6-8.
9. Garnish with fresh parley and ENJOY!