Salt and pepper
2 tablespoons extra-virgin olive oil
1-1/2 pounds boneless beef chuck, cut into 1-inch squares
2 garlic cloves, minced
1 onion, diced
3 cups organic beef stock
3 tablespoons tomato paste
2 sweet potatoes, cubed
1/8 to 1/4 ounce cannabis flowers, dried, trimmed, and ground
8 ounces mushrooms, sliced
5 carrots, sliced
1 rutabaga or turnip, sliced
1-1/2 teaspoons dried oregano
2 bay leaves
Freshly ground pepper
Season beef cubes with salt and pepper.
Heat olive oil over medium-high heat in skillet. Add garlic and onion and stir constantly until transparent, about 2 minutes.
Add beef and brown on all sides, about 1 to 2 minutes. When evenly browned on all sides, transfer beef, garlic and onions to crock pot. Cover with beef stock. Add tomato paste, cannabis, oregano, and bay leaves. Stir until well mixed.
Add sweet potatoes, mushrooms, carrots, and rutabaga or turnip. Simmer on low for 4 to 8 hours until meat is very tender.
Taste, adjust seasonings, and serve.