Crock Pot Peppered Beef Stew

By far, this is the best "beef stew' I have ever had the delight of savoring. And it is so very nourishing! With each bite you will find yourself involuntarily, yet vocally approving with "yums" and "ahs", etc.

A few days before I made this stew, I cooked a large pot of beef bone stock (4 cups of which went into this stew). After straining out the liquid goodness into freezer containers, I put the containers in the refrigerator overnight so that the fat would rise to the top and congeal, which I could then remove to use for cooking later on.

Interesting thing about good stock - it is full of gelatin which is one of the most densely nutritious things on the planet. This gelatin is what makes Jello gel (now that does not mean that I am endorsing Jello as a good food to eat. Unfortunately, it is bombarded with highly processed and chemical ingredients that are not at all good for the human body).

Anyway, when I went to get a container of beef stock from the refrigerator, I was pleasantly surprised by what I saw upon opening the container. The stock was completely jelled and every bit as solid as any jello I've ever seen. So amazing that the gelatin changes the liquid to a shimmering, quivering mass of Jello-like goodness. It was fun to see it melt down when I added it to the crock pot.

Now for the recipe:

Crock Pot Peppered Beef Stew

1 (4-lb.) sirloin tip beef roast

3 T. arrowroot flour

2 T tallow, palm shortening or olive oil

1 medium-size red onion, thinly sliced

6 garlic cloves, minced

2 large potatoes (or 4 medium) potatoes, peeled and cut into 1" cubes

4 medium carrots, peeled and cut into 2" diagonal slices

3 stalks of celery, cut into 2' diagonal slices

4 cups beef bone stock (homemade is best, but purchased can be substituted)

2 T. balsamic vinegar

1 T. Dijon mustard

4 T. fresh parsley, chopped

4 T. fresh celery leaves, chopped

1 1/2 to 3 t. freshly ground pepper

1 T. salt

Toasted Sourdough Bread Bowls (optional)

Directions: 

Rinse pot roast and pat dry. Cut a 1-inch deep pocket in the shape of an "X" on top of roast. (Do not cut all the way through roast.) Dredge roast in arrowroot flour; shake off excess. 

Brown the roast in hot tallow or palm shortening in a Dutch oven over medium high heat 1 to 2 minutes on each side until lightly browned. 

Place roast in a six-quart slow cooker. Stuff cavity with sliced red onion and minced garlic; top roast with potatoes, carrots and celery. Pour beef stock, balsamic vinegar and mustard into slow cooker. Sprinkle with parsley, celery leaves, salt and pepper. Add bay leaves to liquid in slow cooker. 

Cover and cook on LOW 7-8 hours of until fork-temder. Shred roast using two forks. Serve with toasted bread bowls, if desired.

Makes 12 cups

Prep time: 25 minutes

Cook time: 8 hours