3 Tbs. Olive Oil
1 tsp. Onion Powder
Heat slow cooker on low setting
Chop vegetables and add them to the slow cooker with 1 cup of beef stock. Cover and let the vegetables sweat. About 1 hour.
Sprinkle stew beef with a pinch of salt and pepper. Heat olive oil in a large skillet, over medium-high heat. Once the oil is hot, add your stew beef and sear on both sides.
To the slow cooker, add stew beef, bacon, remaining 1 cup of beef stock, Worcestershire, sea salt, pepper, garlic powder, oregano, onion powder, and bay leaf. Mix all the ingredients together. Cover and cook on low for 8 hours. Serve and Enjoy!
Makes 10 Servings
Calories – 225
Carbs – 6 net grams
Protein – 28 grams
Fat – 8.5 grams
***Please note that nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels***