Mix together the tapioca flour, salt, paprika, sage, and freshly ground pepper in a bowl. Add the beef cubes and combine until they are well coated.
Add the lard or tallow to the slow cooker, and when they have melted, add the minced garlic and the coated beef. Allow them to cook, stirring occasionally, while you prepare the vegetables.
Wash all vegetables and peel the onion, carrots, parsnips and butternut squash.
Slice the leek, celery, carrots and parsnips down the center (or quarter them if large) and then slice all the way down the length. Add them to the beef in the slow cooker.
Cut the onion, cabbage, and butternut squash into cubes, and add them to the slow cooker with the beef and the rest of the vegetables, and mix everything together.
Turn down the heat on the slow cooker and add the broth or stock of your choice. It will look dry at this stage, but once the meat and vegetables release their liquids, you will end up with more of a stew.
Cook at low heat for 7-8 hours, or until the meat is tender.
Recipe printed from Oh, The Things We'll Make! Blog. https://thethingswellmake.com/slow-cooker-beef-casserole-paleo-stew/