2.5 lbs Ground Beef, Pork, Turkey, Lamb or combination: we love to mix our pastured pork and grass fed beef 1 medium yellow onion, chopped 4 cloves garlic, minced 3 stalks celery, chopped 3 cups shredded carrots 2 cups peeled and diced celeriac 9 cups Richards Regenerative Beef Stock 24 oz strained tomatoes 1 (18 oz) jar dices tomatoes 3 tbsp apple cider vinegar 2 tbsp Italian seasoning 1.5 tbsp sea salt 1 tbsp dried parsley 1 tbsp ground cumin 3/4 tsp cayenne pepper 1/2 tsp cracked black pepper 1/2 pound yellow squash or zucchini, sliced into 1/2 moons 1/2 cup chopped fresh basil
1. Brown the meat in a large cast iron skillet on medium-high. Transfer the meat to the slow cooker, leave fat in the skillet.
2. Add onion, garlic, celery, carrots and celeriac to the pan and saute' over medium heat for 8 minutes, until the vegetables are slightly tender. Drain and add the vegetables to the slow cooker.
3. Add the remaining ingredients to your slow cooker, except the squash and basil. Cover and cook on high for 6 hours or on low for 8 hours. We prefer low and slow:)
4. Add the squash and basil right before serving.
5. Also, for those NON Paleo-ers... you can add your favorite noodles!
