Low Carb Crock Pot Beef & Guiness Stew

• 2 lbs stewing beef, in 1 inch chunks
• 1 -2 tablespoon olive oil
• 1 (14 1/2 ounce) can diced tomatoes
• 4 carrots, chopped into large pieces
• 2 celery ribs, chopped into large pieces
• 8 ounces baby portabella mushrooms, wash and cut the bigger ones in half
• 1 large rutabaga, peal and cut into 1-inch cubes
• 1 vidalia onion, chopped into fairly big chunks
• 2 zucchini, sliced
• 2 teaspoons beef bouillon
• 1/2 teaspoon onion powder
• 2 tablespoons Worcestershire sauce
• 2 tablespoons brown sugar
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon black pepper
• 4 bay leaves
• 1/2 teaspoon thyme
• 1 teaspoon salt
• 2 cups chicken broth
• 1 pint Guinness stout

1. Brown the stewing beef in the olive oil, in a hot frying pan. Just brown the outsides.
2. Combine the beef with the rest of the ingredients in a large crock pot (I use a 6 quart). Cook on low for 5 or 6 hours, or until the wife comes home (extra time isn't going to hurt it).

stewing beef, olive oil, tomatoes, carrots, celery, baby portabella mushrooms, peal, vidalia onion, zucchini, beef bouillon, onion powder, worcestershire sauce, brown sugar, apple cider vinegar, black pepper, bay leaves, thyme, salt, chicken broth, stout

Taken from www.food.com/recipe/low-carb-crock-pot-beef-guiness-stew-417084 (may not work)