This is probably one of the nicest beef stews I have ever made.  Instead of using a can of diced tomatoes, I weighed out some fresh plum tomatoes and chopped those up instead. No MSG-filled beef bouillon was necessary in this stew. I usually make my own chicken stock, but I’ve never actually attempted to make beef stock.  I need to look into that sometime.  The gravy is delicious and thick.  Follow the instructions to a T and you'll get the same results.

4 lbs of your favorite stewing steak, (1.8 kg)
  cut into bite-sized pieces
4 tbsp bacon fat (60 mL)
Montreal® Steak seasoning
4 ribs celery, chopped
1, 5 oz  red onion, sliced (142 g)
Creamy Tomato Sauce:
14.5 oz diced, fresh plum tomatoes, (411 g)
  OR can of diced tomatoes
8 oz regular cream cheese (250 g)
1 cup water (250 mL)
1/4 cup heavy cream (60 mL)
1 tsp crushed garlic (5 mL)
2 tsp salt (10 mL)
1/tsp Montreal® Steak seasoning (2 mL)
3/4 tsp black pepper (3 mL)
1/4 tsp paprika (1 mL)
1 tsp cornstarch (5 mL)

In large nonstick frying pan, in 1 tbsp (15 mL) bacon fat each time, fry steak in 4 batches over medium high heat on both sides until browned. While cooking, sprinkle with steak seasoning on both sides of the steak. Place in slow cooker.  Top with celery and sliced onions.

Creamy Tomato Sauce: In food processor or blender, process fresh or canned diced tomatoes.  Add cream cheese, water, heavy cream, garlic, salt, Montreal® Steak seasoning black pepper and paprika.  Blend until smooth. Pour over steak and vegetables.  Stir to combine all. Place lid on slow cooker and cook on low 7 hours.  Take some of the vegetables out and some of the gravy and place in a blender together with the cornstarch.  In blender, blend until smooth.  Add back to the stew.  Stir.  Place lid on slow cooker and cook a further 4 hours, or until the gravy is thick.  

Yield:  10 servings
1 serving
569.7 calories
34.1 g protein
45.4 g fat
1.0 g fiber
3.8 g net carbs