Cooker Beef Stew

Ingredients:
4 Cups Kale or other greens, washed & chopped
2-3 lbs of a cheap cut of grass-fed beef – the more fat the better – like chuck roast or rump
8 oz tomato paste
12 cloves of garlic, peeled
1/2 T cayenne pepper (adjust to taste)
Salt & pepper to taste
3 Tbs. coconut aminos (or soy sauce)
1 medium onion, diced
4-6 cups assorted root vegetables – carrots, rutabaga, radishes, fingerling potatoes (for the non-paleo boy), whatever you can get
32 oz of broth (I typically use Trader Joe’s vegetable broth because it has no sugar)
Directions:
Put the kale into the bottom of the slow cooker. Cut the beef into large pieces (I usually cut it into 6 – if you cut it into more, you’ll probably want to decrease the cooking time a bit. Spoon tomato paste on top of beef, and sprinkle the garlic cloves around the pieces. Put the rest of the ingredients into the slow cooker. Lid it and cook on low for 8-9 hours.

Enjoy!