Beef (or Venison) Stew

Summer and hot kitchens = the joy of crock pot cooking. I tried making stew with an actual recipe recently, and it turned out really delicious. The recipe is slightly modified from Paleo Comfort Foods (which I now returned to the library, so I guess that wraps up the recipes I have posted from there).  It's a slightly higher maintenance stew recipe than my usual (little more than me putting stew meat, tomatoes, broth, wine and carrots in a pot and cooking for a long time) - though it seems like the increased prep worked in equal ratio to increased enjoyment! So I determine it was worth it.

Mmm...this photo (not mine) is sans green beans.

4 anchovies (or anchovy paste)
1 T tomato paste
2 T coconut oil
3-4 lbs chuck roast, cubed
3-4 pieces thick bacon, cut in small pieces
2 large onions, chopped
4 med. carrots, cut in 1" pieces
fresh tomatoes (however many you want!)
2 c. red wine
3 c. chicken broth
2 bay leaves
4 sprigs fresh thyme
2 c. green beans (optional)

1. Mash anchovies and stir together with tomato paste; set aside.

2. Heat oil in a large dutch oven over med-high heat. Working in batches, add meat and brown 5-6 minutes on each side and flip with tongs. Set aside.
3. Fry bacon in same dutch oven pan.
4. Add onions and stir to get any bits off the bottom of the pan. Add in tomato/anchovy mix.
5. Stir in wine and cook until it is reduced some.
6. Add broth, tomatoes, thyme, and bay leaves and bring to a boil.
7. Transfer to crock pot and add meat and carrots to the whole thing. Turn crock pot on high for 4 hours. (If this is not summer and you want things to move faster, you can also cover the dutch oven pot and put in a 300 degree oven for about 2 hours.)
8. Add green beans in at the end, and cook with the stew for 5-10 minutes.