Slow Cooker Beef Stew

2 tbsps Extra Virgin Olive Oil

2 lbs Stewing Beef (sliced into bite-size pieces)

¼ cup Red Wine Vinegar

2 cups Baby Carrots

1 Sweet Onion (diced)

2½ cups Mushrooms (sliced)

2 cups Beef Broth

½ tsp Dried Thyme

1 tsp Sea Salt

⅛ tsp Black Pepper

¼ cup Brown Rice Flour

1 Yellow Potato

1 Sweet Potato

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Leftovers - Store in the fridge up to 3 days or freeze. More Carbs - Serve it with roasted potatoes, rice or quinoa. Add Greens - Stir in chopped kale or baby spinach just before serving.

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