2# Chuck Roast
3 Tbspns Peanut Oil
2 Onions – chopped
2 Cloves Garlic – crushed
1 Tspn Paprika
Pinch of Ground Turmeric
˝# Rutabaga – skinned and cut into ˝” cubes
2 Cups Boiling Beef Stock
1 Tbspn Fish Sauce
2 Tspns Light Brown Sugar
1 Bay Leaf
1 Sprig of Fresh Thyme
2 Tbspns Smooth Peanut Butter (organic is suggested)
3 Tbspns White Rice
1 Tspn White Wine Vinegar
Kosher Salt & Fresh Ground Pepper to taste

Trim the beef of the larger pieces of fat and gristle and cut it into bite sized pieces. Heat 2 Tbspns of the oil in a large skillet and brown the beef, in batches, until well browned. Transfer the beef, and any juices, into a slow cooker and set it to high.

Sauté the onions in the remaining oil until soft and golden. Add the garlic, paprika and turmeric to the skillet and sauté for 1 minute. Transfer to the slow cooker.

Deglaze the skillet with the beef stock and bring to a boil. Pour into the slow cooker. Add in the rutabaga, fish sauce, brown sugar, bay leaf and fresh thyme.

Cover, reduce the heat to low and cook for 4 hours or until the beef and rutabaga is tender.

Turn the cooker to high. Remove a cup of the hot stock from the cooker and combine with the peanut butter then add it back to the cooker. Stir in the rice and season to taste with the salt and pepper. Cover and cooker for about 45 minutes, or until the rice is done and the stew is thickened. Stir in the vinegar and serve.