Brown The Beef by heating a drizzle of oil in a large skillet. Working in batches, add a few pieces of beef to the pan and brown on all sides. When browned, transfer to the crock of a slow cooker. Repeat with remaining beef.

Place carrots and mushrooms in with the beef (I just put them right on top of the browned beef).

Add onion to the pan you browned the beef in. Stir to scrape up any browned bits. Add balsamic, Dijon, and broth to the pan and stir until well combined.

Then, pour the whole mixture into the slow cooker over the beef, carrots, and mushrooms. Place rosemary on top.

In slow cooker on HIGH for 3-4 hours, or LOW on 7-8 hours.

Use two forks to pull the beef apart. It should be tender enough to come apart easily. If you prefer, you can remove the beef to a plate or cutting board to shred it if that makes it easier for you.

In a small bowl, whisk together arrowroot and 2 Tbsp water. Pour into the slow cooker and stir to combine. It should almost immediately thicken. Serve when you’re ready!

Once the stew is thick and delicious, you can serve it in bowls, or spoon over mashed potatoes (we love these Instant Pot Whole30 Mashed Potatoes!) or mashed cauliflower. Store leftover stew in an airtight container in the fridge 3-4 days or freeze in a freezer-safe container up to 2 months. (It tastes even better the next day!)

You can make it in a Dutch oven using the same method–cook everything in the Dutch oven, not a sauté pan. Bake it COVERED at 300 degrees for about 3 hours

Simmer it on the stove top for 2-3 hours.