2 lbs Beef Chuck
6 oz Green Onions
4 oz Carrots
1 lbs Radish
4 oz Celery
1 tsp Minced Garlic
2 Bay Leaves
1 tsp Italian Seasoning
1 tsp Salt
1/4 tsp Black Pepper
14 oz Whole Peeled Tomatoes
6 cups Beef Broth
2 tbsp Unsalted Butter
1/2 tsp Xanthan Gum

14 oz Whole Peeled Tomatoes

1. Cut the beef and Radish into cubes

2. Heat half the amount of butter in a non-stick pan and sauté the beef for 10 minutes until golden brown. Add the beef to the crock pot.

3. In the same pan, heat the remaining butter and sauté the carrots, radish, celery, and onions for 5-7 minutes, until tender.

4. Add the garlic and Italian seasoning, Stir to combine the flavors. Add the contents of the pan to the crock pot.

5. Add the Beef Broth, Peeled Tomatoes, and Bay Leaves to the crock pot.

6. Remove about 1/2 cup of broth from the crock pot. Mix with Xanthan Gum and return to the crock pot.

7. Cook in crock pot on low for 6-8 hours. Add Salt and Pepper at the end.