2 lbs. Stewing beef (sliced into bite-size pieces)
¼ cup red wine vinegar
2 cup baby carrots
1 sweet onion, diced
¼ cup red wine vinegar
2 cup baby carrots
1 sweet onion, diced
2 ½ cups mushrooms, sliced
1 cup beef broth
½ tsp dried thyme
1 tsp sea salt
½ tsp black pepper
¼ cup brown rice flour
Directions
Add all ingredients except the brown rice flour to the slow cooker and mix well. Cover and cook on low for 4-6 hours, or until the beef is tender. You can also use an instant pot and cook for 1 hour.
Remove the lid and stir in brown rice flour. Continue to stir until the liquid thickens.
Ladle into bowls and enjoy!
Notes
Leftovers: Refrigerator in an airtight container for up to 4 days or freeze.
More Carbs: Add potatoes
Add Greens: Stir in chopped kale or baby spinach just before serving
