Beef Stroganoff Stew

Ingredients:

2 pounds stewing beef cubes (grass fed)
2/3 cup potatoe flour
1 tablespoon coconut oil
2 cups organic pearl onions
6 cups button organic mushrooms
2 cups organic beef stock
1 cup white wine
2 tablespoons organic tomato paste
2 tablespoons Dijon mustard
4 teaspoons paprika
2 teaspoons caraway seeds
3/4 teaspoon salt
1 teaspoon fresh ground black pepper
1/2 cup chopped organic fresh parsley

Directions:

Trim and cut beef into 1 inch cubes. In a large plastic bag, toss beef with 1/3 cup of the flour. In a large non-stick skillet, heat oil over medium-high heat. Brown the meat in batches and transfer to slow cooker. Add 1/2 cup water to skillet and boil, scraping any brown bits from bottom of pan; pour over beef. Add onions, mushrooms, stock, wine, tomato paste, mustard, paprika, caraway seeds, salt & pepper to slow cooker; stir to combine.

Cover and cook on low for 8-10 hours or on high 4-6 hours, or until meat and vegetables are tender.

Whisk remaining flour with 1/3 cup water. Add to slow cooker along with the parsley. Cover and cook on high for 20 minutes or until thickened. Serve over noodles.

Serves 6