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
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
11. When done, 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!