INGREDIENTS
1/4 cup almond flour
2 tsp dried rosemary
1 1/2 tsp kosher salt, plus more as needed
1 tsp freshly ground black pepper, plus more for serving
1 tsp garlic powder
1 medium yellow onion
4 medium carrots
4 medium stalks celery
2 Yukon gold or red potatoes
2 1/4 lbs boneless grass-fed beef chuck roast or stew meat
2 dried bay leaves
1 1/2 cups Kettle & Fire Bone Broth
1 Tbs tomato paste
1 Tbs Worcestershire sauce
1 Tbs arrowroot, if needed
PROCESS
Place 1/4 cup almond flour, 2 tsp dried thyme, 1 1/2 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder in a 6-quart or larger slow cooker and stir to combine.
Dice 1 medium yellow onion. Peel and cut 4 medium carrots crosswise into 1-inch-thick rounds. Cut medium celery stalks crosswise into 1/2-inch-thick piece. Cut potatoes into 1-inch pieces.
Trim off any large pieces of surface fat from 2 1/4 lbs boneless beef chuck roast, then cut into 1 to 1 1/2-inch pieces. Transfer to the slow cooker and toss to coat in the flour mixture. Add the vegetables and 2 dried bay leaves.
Place 1 1/2 cups beef broth, 1 Tbs tomato paste, and 1 tsp Worcestershire sauce in a liquid measuring cup or medium bowl and whisk to combine. Pour over the beef and vegetables and stir to combine.
Cover and cook until the beef is very tender, 6 to 8 hours on the LOW setting or 4 hours on the HIGH setting. Taste and season with more kosher salt and black pepper as needed.
Add arrowroot if the stew not thick enough for your desire.
Remove a cup of stew juice and place in a bowl. Add 1 Tbs of arrowroot to the cup of the stew juice, mix it until clear. Add it back to the crockpot.