Instructions

1. Heat ghee in a large skillet over medium-high heat. While the ghee is heating, pat the beef dry and sprinkle with salt and pepper. Once the ghee is hot, place beef into the skillet in a single layer and sear on both sides, cooking about 2-4 minutes per side. Do this in batches if your pan isn’t large enough.
2. Remove seared beef and place immediately in slow cooker to preserve juices. Once all beef is seared, lower heat and add 1 cup of beef broth to the skillet to deglaze the pan. Scrape the flavorful browned bits of beef off the bottom and then pour broth into the slow cooker.
3. Next, add all of the ingredients to the slow cooker except for the arrowroot flour, water and pearled onions. Cover and cook on low for 7-8 hours, or high for 5-6.
4. 30 minutes prior to serving, mix arrowroot flour and water in a small dish until flour is dissolved. Pour mixture into the slow cooker and stir into the sauce to thicken it. Then add the pearled onions, stir and cover for the remaining half hour, or until pearled onions are translucent and sauce has thickened.
5. Serve over cauliflower mash, mashed potatoes, or on its own as a stew.