Paleo-friendly Beef Stew

I've been posting a lot of gluten free recipes, but have yet to post something paleo...so I thought it was time to do so. This stew makes about 6-8 servings. If you want to add more veggies, feel free to do so. We like things to be plain and tasty in this house.

Ingredients:

• 3 lbs. stew meat or a 3 lb. chuck roast, trimmed of fat and cut into 1-inch cubes
• 1 tbsp. olive oil
• 1 large can of crushed tomatoes or whole tomatoes (If you use whole tomatoes, break them apart so that the juices inside the tomato will go into the soup.)
• 2 tsp. salt
• 2 tsp. paprika
• 5-6 carrots, sliced
• 8 oz. of mushrooms, sliced
• 1/4 cup Marsala wine
• 1 tbsp. cider vinegar
• 1 cup of GF beef broth (If you add significantly more veggies in your version, you may want to double or triple this amount.)
• 1 tbsp. Worcestershire sauce
• 1/2 tsp each of sage, oregano, and marjoram

Directions:

1. Preheat oven to 250F.
2. Heat the olive oil in a stock pot over medium heat and brown the meat on all sides. Add 1 tsp. salt and 1 tsp. paprika to the meat about halfway through the browning process.
3. Add in the onions, mushrooms, crushed tomatoes, and remaining ingredients and stir until combined.
4. Cover and cook in preheated oven for 4-6 hours (until meat is tender and carrots are cooked through).