4 cups beef stock (homemade bone broth)
1 lb beef stew cubes
7 carrots peeled and sliced in 1/4" rounds
6 russet potatoes, peeled and sliced in 1/4"x1/2" cubes
dash of red wine vinegar
Sear the beef in a skillet for about 2 minutes. Add to the crock pot. Save the juices and add a few tbsp olive oil... saute the carrots and potatoes for 5-10 minutes to burn off the starches and get them cooking. Then just throw everything in the crock pot and set it on high for 5-6 hours.