Beef Stew

2 lbs beef chuck roast or top round
3-5 cloves garlic
1 large onion
2 large carrots
2 stalks celery
1 sweet potato
2 russet potatoes
1 tsp rosemary
1 tsp basil
1 tsp oregano
4 cups bone broth
1/4 cup red wine vinegar
Salt and Pepper to taste
Mushrooms finely chopped or powder (optional)

Heat 1 tbsp coconut oil in a skillet over medium. Cut the beef into large chunks and season with salt and pepper. Brown the beef chunks and set aside in a bowl.

Meanwhile, chop remaining vegetables. Dice the onion and garlic, then coarsely chop the carrots, celery and potatoes.

After the beef is finished browning, add a little more coconut oil if needed, then add the onions and garlic to soften. Pour in the broth, vinegar, bowl of cooked beef and juices. Remove from heat, stir and scrape bottom of pan to get all the delicious browned bits loose. Pour into the crockpot. 

Add the remaining vegetables and seasonings to the crockpot. Cook on low for 8 hours or high for 6. Add salt and pepper to taste, just before serving.