Servings: 7 to 8

2 lbs. Beef Stew Meat 2 lbs. Beef Stew Meat
1 Onion, diced 1 Onion, diced
1 T. minced Garlic 1 T. minced Garlic
4-5 Carrots, sliced ½" thick 4 to 5 Carrots, sliced ½" thick
1 lb. baby dutch yellow Potatoes, halve the larger ones* 1 lb. baby dutch yellow Potatoes, halve the larger ones*
3 c. Beef Broth 3 c. Beef Broth
½ c. Red Wine ½ c. Red Wine
5 T. Tomato Paste 5 T. Tomato Paste
2 T. Worcestershire Sauce 2 T. Worcestershire Sauce
2 t. dried Thyme 2 t. dried Thyme
1 t. dried Oregano 1 t. dried Oregano
1 t. Smoked Paprika 1 t. Smoked Paprika
1½ t. Sea Salt 1½ t. Sea Salt
½ t. dried Mustard ½ t. dried Mustard
1 t. Pepper 1 t. Pepper
2 T. Arrowroot Powder 2 T. Arrowroot Powder
2 T. Water 2 T. Water
2-3 Scoops Collagen Peptides - optional but adds extra nutrition 2 to 3 Scoops Collagen Peptides - optional but adds extra nutrition

Cut the stew meat into 1" cubes and then add to the Slow Cooker.
Sauté the onion until nearly opaque, then add the garlic and sauté 30 seconds more. Place on top of the meat in the Slow Cooker.
Add the carrots and then the potatoes to the Slow Cooker.
Combine the broth, wine, tomato paste, Worcestershire sauce and spices. Pour over meat and vegetables.
Cook on low for 6 to 8 hours or until meat is tender and carrots and potatoes are cooked through. Combine the Arrowroot powder and the water, stirring until there are no clumps. Add to the Slow Cooker along with the Collagen Peptides if using. Stir to combine. Wait 5 minutes for stew to thicken. Then serve.

* If you can't find baby Dutch Yellow Potatoes, you can use yellow potatoes, just cut them into about 1" sized pieces.  * If you can't find baby Dutch Yellow Potatoes, you can use yellow potatoes, just cut them into about 1" sized pieces.