Crock Pot Beef Stew

1 pound beef chuck or stew meat, cut in 1-inch cubes
(ideally grass fed)
¼ cup flour (rice, millet, rye, spelt….use whatever flour you tested well with, on your food intolerance test.)
1 ½ teaspoons sea salt (or 2 tsp Montreal Steak Seasoning)
½ teaspoon pepper (skip if use the Montreal Steak Seasoning)
1 ½ cups beef broth (MSG free) or use 2 heaping tsp ‘better than beef bouillon plus 1 ½ cups water)
olive oil for browning
1 tbls Worcestershire sauce
2 clove garlic, chopped
3-4 bay leaves
3-4 carrots, sliced
3 potatoes, diced
1 onion, chopped
2 rutabagas, chopped
2 parsnips, chopped
2 stalk celery, sliced
2 teaspoons Kitchen Bouquet (optional)

Mix together flour, salt and pepper or Montreal Steak Seasoning. Coat stew meat in flour mixture. Heat oil in stainless steel or cast iron skillet and brown meat (non-stick skillets do not provide good scrapings). Add water to skillet and scrape all browned bits loose. Add water and browned bits to the crock-pot. Place meat in crock-pot. Add remaining ingredients and stir to mix well. Cover and cook on Low 10 to 12 hours. (High: 4 to 6 hours). Stir stew several times throughout the day if you are able. Otherwise stir stew before serving.

IDEA: serve with ‘Mary’s Easy Cole Slaw’