8 oz. frozen cranberries (save these for the final step in the recipe)
Put the beef, radishes, celery root, carrots, bone broth, salt and pepper in the slow cooker. Stir to blend.
Nestle the whole onions down among the other ingredients. Place the whole garlic cloves on top of the onions. Lastly, place the rosemary branches on top of everything and cover the slow cooker. Save the cranberries for later.
Turn it to low and cook for 8 hours. (If you’re using an Instant Pot, choose the Slow Cook “Normal” setting and cook the same amount of time.)
When the 8 hours are up, remove the rosemary branches and discard. Transfer the whole onions and garlic cloves to a blender. Add a couple of ladlefuls of broth and puree. Pour blender contents back into the slow cooker. Add frozen cranberries, and stir to blend. Cover and cook on low another 30 minutes.
Taste the broth and add more salt, if needed. Serve!
Keywords: paleo, aip, gaps, wahls, whole30, crockpot, slow cooker beef stew with cranberries and rosemary