- 3 lb boneless beef chuck roast, trimmed and cut into 2-inch pieces
- 1/4 cup almond flour
- 1 tsp garlic salt
- 1 tsp lemon-pepper seasoning
- 2 Tbsp coconut oil
- 13/4 cups organic chicken broth
- 6 cloves garlic, minced
- 1 medium onion, chopped
- 1 (16-oz) pkg sliced fresh mushrooms
- 1 (14.5-oz) can fire-roasted diced tomatoes
- 1/4 cup chopped fresh parsley (optional)
Instructions
Toss beef with flour, garlic salt and lemon-pepper seasoning in a large bowl. Melt oil in a large skillet over medium-high heat. Cook beef, in batches, in hot oil 8 minutes or until browned on all sides; transfer to a 5- to 7-quart slow cooker. Add 1 cup broth to skillet, and stir with a wooden spoon to loosen browned bits; pour into cooker. Add garlic, onion, mushrooms, tomatoes and remaining broth to cooker. Cover and cook on LOW 6 to 8 hours. Sprinkle with parsley, if desired.
Kristin K says
I don’t know if I can get on board with this recipe. 1. I am not on a Paleo diet, and 2. I don’t like mixing my food products! But, I do have a lot of family members that would love this dish!!! I will pass on the recipe! Thanks!
CR Williams says
This looks so yummy I think this would be perfect for a Wednesday night
Kimberly M. says
Oh my gosh this looks and sounds amazing. I will have to pin it and make it sometime because I know I will love it. Thank you for sharing.
Nicole Carter says
This looks so yummy! It reminds me of campfire stew!
John Thuku says
That looks so delicious. I would love to try it. Thank you for sharing the recipe and the instructions on how to make it.
Terri S says
This sounds so good! Thank you for sharing the recipe.
Deborah says
Thank you for sharing this recipe! It sounds very good. The only thing I’d do differently: I wouldn’t trim the chuck! Grass fed beef fat is so good for you!