1.   Add grapeseed oil or bacon fat to a skillet and heat over medium-high heat until sizzling. Add the cubed meat. Brown to create a crisp outer layer on all sides, about 1 minutes per side – do not crowd the meat; if necessary do in two batches. Remove and set aside

2.   Add the chopped onions and sautee for about 1 to 2 minutes until starting to get translucent

3.   Add the carrot medallions and the chopped garlic, sautee for about 1 to 2 minutes, stir and toss several times, remove from pot and place into bowl. Set aside

4.   OPTIONAL: add 1/2 cup of broth and the vinegar to the skillet and reduce heat, stir while scraping the fond as you cook for about 2-5 minutes. Turn off stove element and leave in the skillet for a moment

5.   Cut the tomatoes in half and grate into a bowl using the largest holes of a box grater

6.   To the slow cooker add the butter, the browned meat, the sauteed carrots, onions and garlic

7.   Add the raw celery and the grated tomato puree, cubed jicama or turnip (or half and half)

8.   Add all the seasoning: add the thyme powder, basil powder, crumpled bay leaf and Worcestershire sauce

9.   Pour in all the broth, including the fond liquid if you made that. Stir and place lid on the slow cooker

10.   Set timer for 8 to 10 hours

11.   When done, taste, and add salt to taste if needed. Stir well

12.   Add the glucomannan powder to half a cup of water. Sir right away so that the glucomannan blends into the water. Pour this liquid into the slow cooker and stir. Cook on high heat in the slow cooker for about 5 minutes, stirring frequently. The stew will thicken as it cools a bit. Serve hot and ENJOY!