(Paleo, Whole30, gluten-free, dairy-free)
Place the onion, garlic, carrots, broccoli and cauliflower in the bottom of a slow cooker.
Add the beef, cumin, aji amarillo, salsa and chimichurri and stir until well mixed.
Pour in the kombucha and stir again.
Slow cook for 4 hours, or until beef is tender to the fork.
Serve immediately with rice, salad, or other side dishes.
Adapted from Chef Freyka Nunez del Prado, Harmons Cooking School