Slow Cooked Beef Stew

Fall brings chilly weather and, for many of us, a busy schedule. This recipe is perfect for both. With only a few minutes of work in the morning, all the ingredients for this hearty, satisfying stew can be put in a crock pot and left to cook for the day. When everyone returns from work and school, they will be greeted by the rich, delicious smell of a hot dinner. Enjoy!  

1 medium onion, diced
4 large carrots, cut into 1/4 inch rounds
1/2 pound mushrooms, sliced or quartered
1 pound organic, grass-fed beef stew meat
1/2 cup water
1/4 cup dry red wine
1/4 cup tomato sauce
2 tablespoons arrowroot powder or sweet rice flour
1 1/4 teaspoons sea salt
1/2 teaspoon ground black pepper

• Place the onion, carrots, mushrooms, and stew meat into a 3-quart slow cooker. In a small bowl whisk together the water, wine, tomato sauce, and arrowroot. Pour into the slow cooker. Add salt and pepper. Mix all ingredients together. There won't be enough liquid to cover the ingredients. This is how it should be, so don't be tempted to add more liquid.
• Cook on high for 4 hours or on low for 8 hours. If you like, crack the lid for the last 45 minutes to cook off some liquid to create a thicker stew.

Makes 4 servings
From Nourishing Meals by Alissa Segersten and Tom Malterre