Slow Cooker Beef Stew

Ingredients:

• 1  1/2 lbs lean stewing beef
• 1 large onion
• 1/2 lb sliced crimini mushrooms
• 1/4 c gluten free flour
• 1 tsp montreal seasoning spice
• 2 tbsp. olive oil
• 3 cups beef broth
• 1 small tin hunts tomato paste
• 1 chorizo sausage, sliced thinly
• 4 slices bacon
• 4 stalks celery, diced
• 4 cups cubed waxy potatoes
• 5 large carrots, diced
• 4 parsnips, diced
• 2 cups cubed butternut squash
• 2 cloves finely chopped garlic
• 1 tsp smoked paprika
• 1 tbsp. thyme leaves
• 2 tbsp. finely chopped fresh rosemary leaves
• 1 tbsp. balsamic vinegar
• 1 tbsp. Worcestershire sauce

Method:

1. Saute the mushrooms and onion in 1 tbsp. of the olive oil in a non-stick pan until onions begin to caramelize. Place into slow cooker.
2. Add 1 tbsp. of olive oil into the non-stick pan. Dredge beef in a mixture of flour and the montreal steak seasoning and add to the non stick pan and lightly brown the meat. Place into slow cooker.
3. Stir the beef broth and tomato paste together and pour over the meat in the slow cooker.
4. Add all remaining ingredients in the order listed. Turn the slow cooker on high for 1 hour, then turn down to low heat and cook for 6 more hours.  Stir gently to distribute ingredients evenly.  Serve with corn bread or crusty rolls.