Recipe courtesy Jeff Woodward

3 tablespoons olive oil
1 medium onion, diced
4 mashed garlic cloves
2 diced carrots
¾ pound mushrooms, in quarters
2 pounds diced small red or Yukon Gold potatoes
4 cups organic chicken broth (Imagine brand organic chicken broth is best)
1 cup red wine
1 can diced tomatoes (15 ounce can)
1 tablespoon tamari sauce (wheat-free soy sauce)
2 lb. grass-fed beef stew meat (use traditional beef stew meat if you can’t find grass-fed beef)
¼ cup all purpose white flour (optional – can be left out for gluten-free dish)
1/2 teaspoon sea salt
black pepper to taste
2 tablespoons butter (optional)

Warm one-tablespoon oil in a 3 or 4 quart pot and add the onions, garlic, mushrooms and carrots.

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Cover the pan and reduce the heat to simmer for 10 minutes.

Put the broth, potatoes, wine, tamari and tomatoes in your slow cooker and add the vegetables (onions, mushroom, carrots from the 3 or 4 quart pot). Turn on the slow cooker and select high heat.

Cut the stew meat into smaller cubes. Put the cubed meat in a bowl and toss with the white flour and salt. Brown the meat in two batches in a large skillet. Warm one tablespoon olive oil and brown half the meat for several minutes. Repeat with the rest of the oil and meat cubes. Then add the browned meat to the slow cooker.

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Note: use a little broth and deglaze the pan you browned the meat in and add that flavorful liquid to the slow cooker.

Cover the slow cooker and select low heat. Cook on low heat for 8 hours.

Season the stew with to taste with additional tamari, salt or pepper to suit your taste. You could also finish the dish by adding 2 tablespoons of butter for a richer dish.

This dish freezes well.

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Serves 6 people.