Paleo Indian-Inspired Slow Cooker Beef Stew

In a large ziploc bag, combine flour, salt, pepper, and garlic powder. Add stew meat to bag and and shake to coat. Heat 1 Tbsp oil in a large skillet over medium heat. Add coated stew meat and cook to brown all sides. Remove from heat and add to crockpot.

Heat 1-2 more Tbsp oil in same skillet over medium heat. Add onion or fennel and cook until lightly browned on the edges, about 4-5 minutes. Then add garlic and cook for an additional minute, stirring constantly. Put in crockpot on top of beef.

Using same skillet add wine over medium low heat and loosen brown bits on bottom of pan. Continuing to simmer, reduce wine volume by half, stirring constantly. Add the Worcestershire sauce, beef broth, and spices from chilli powder to bay leaf. Simmer for 5 minutes.

Mix the broth/wine/spice mixture into the crockpot ingredients and simmer 6-8 hours on low or 3-4 hours on high. Add the carrots, sweet potato, and mushrooms halfway through the cooking time. Cook just until meat and veggies are tender. Remove bay leaf.

Add veggies the same time as the meat. They will be pretty soft but still delicious!

Skip the first three steps (the flouring and browning) and add all ingredients directly to crockpot. Stir to combine, Cover the crockpot, and cook on low for 6-8 or high for 3-4 hours.

Add the tapioca starch or arrowroot to a small bowl with 1/2 cup cooking liquid or water. Whisk until smooth.

Turn crockpot to high setting. Add the peas. Stir the flour mixture into the stew gradually until desired thickness is achieved. Remove from heat and serve with chopped fresh cilantro and a dollop of Dairy Free yogurt or sour cream.