Slow Cooker Rustic Beef Stew

Instructions

1. Preheat slow cooker to high. Cut stew meat into 1 1/2 inch cubes and place in slow cooker with sea salt.
2. Peel and quarter onions. Slice mushrooms. Peel and cube sweet potatoes. Peel parsnips and cut into 1 inch chunks. Add all of the vegetables to the pot.
3. Add garlic, beef broth, and bay leaves.
4. Tie half of thyme with a string and add to the slow cooker. Remove leaves from remaining thyme stems, chop and reserve for garnish.
5. Reduce heat to low and cook for 6-8 hours until the meat is very tender. Once meat is tender, remove thyme and bay leaves.
6. Using potholders, very carefully pour the liquid from the slow cooker into a saucepan. Simmer over medium heat until the liquid is reduced by half.
7. In a small cup, whisk arrowroot and water to make a slurry. Pour about 1/3 of this liquid into the sauce and simmer for a minute or two. Add more arrowroot slurry if you wish to have a thicker sauce, but go easy as too much will make your sauce too gelatinous.
8. Season with salt, to taste. Pour the liquid back into the slow cooker.
9. Serve stew garnished with thyme leaves.