Slow Cooker Beef, Lentil, & Farro Stew | Kitty's Cookin' Cookbook | Umami

Ingredients

• 1 tablespoon olive oil
• 2-3 pounds beef chuck, trimmed of excess fat and cut into 1 inch pieces (about 2 1/2 pounds when done if starting at 3 pounds)
• Freshly ground salt and pepper
• 1 32 oz. Box Beef Bone Broth
• 1 32 oz Box Water (fill broth box and use that)
• 1 cup dry red wine (pinot noir S class)
• 2 tablespoons tomato paste
• 1 tablespoon worcestershire sauce
• 1/2 tablespoon balsamic vinegar
• 1 teaspoon salt
• 2 teaspoons Penzey's Balti seasoning
• Lots of freshly ground black pepper
• 6 garlic cloves, minced
• 4 large carrots (or 5 medium), peeled and cut into 1/2-inch diagonal slices
• 1 pound yukon gold potatoes, diced into ½ inch cubes
• 1 c. Red Lentils, rinsed and sorted for rocks
• 1 c. Farro, rinsed ** (add halfway through)