Beef Stew

° 3 pounds of grass-cooked meat

° 1 tablespoon crunchy fat or coconut oil

° 1 onion

° 1 roasted garlic head or 3 chopped garlic cloves *

° 1 6-ounce can of tomato paste

° 1/3 cup of red wine I used two Trader Joe's buck envelopes

° 3 cups beef broth

° 3 sweet potatoes, peeled and diced

° 4 carrots, peeled and chopped

° 1 sprig Rosemary Leaves

° 1 tsp thyme

° 1 tsp sea salt

° 1/2 tsp pepper

° 1 bay leaf

* Instructions :

Heat the fat in a frying pan over medium-high heat. Fry the onions until they are half transparent and soft. Add meat and stir until brown on the outside. Do not cook fully !

Transfer to crock - cook wine in a skillet for one minute. Make sure to scrape off all particles of the pan!

Pour the wine and all other ingredients into the cooking pot. Cooking on low heat about 8-12 h .

** Notes :

I like to put the crock pot on a high temperature for the first hour to raise the temperature before turning it to a lower temperature.  Then I change my crock pot to the 'warm' setting, and dinner is ready anytime I feel like serving it! * To roast garlic - take the whole onion and cut off the top to expose the bulbs - put it in a piece of aluminum foil and sprinkle it with olive oil. Roll them and put them in the oven at 350 degrees Fahrenheit for about 30 minutes.

Enjoy !