Slow Cooked Beef & Vegetable Stew

INGREDIENTS

2 lb

Beef Chuck (cut into 1 inch cubes)

¼ cup Flour

Kosher Salt

Freshly Ground Black Pepper

1 tsp

Paprika

Olive Oil

small Onions (cut into 1 inch cubes)

2 cloves

Garlic (sliced)

sprigs Rosemary

sprigs Thyme

2 cups

Carrots (cut into 1 inch cubes)

1 cup

Celery Root (peeled and cut into 1 inch cubes))

1 cup

Butternut Squash (peeled, seeded, cut into 1 inch cubes)

1 cup

Parsnips (peeled, cut into 1 inch cubes)

1/2 cup

Whole Peeled Tomatoes (crushed)

1/2 cup

Dry Red Wine

2 cups

Low Sodium Beef Broth