Paleo Beef Stew
Since I have begun this journey of actually blogging and writing down my cooking and clean living adventures, I have met quite a few interesting, like-minded and knowledgeable bloggers. It has been a blast try each other's recipes, going to hikes early in the morning and talking strategies and life experiences. One of the gals I have recently connect with through Greatist is a lovely lady in the Pacific Northwest named Laura Ann. She invited me to join a crock pot cooking challenge so naturally I hopped right on board. Hypothetically it is now officially Fall season, the Santa Ana winds kicked in and I am just waiting for the news to announce that a wild fire is happening some where in the Southern California hills that I call home. Despite the 90+ degree weather, I fired up my slow cooker and got this savory beef stew going early in the morning so it would be ready for dinner time. I borrowed her beef stew recipe but made it Whole 30 compliant by removing the beans, but if you wanted to include them, head on over to her blog to see her recipe. I know, this recipe has what looks like a lot of ingredients, but that is the beauty of a slow cooker - you toss everything in there and walk away to come back to dinner ready to go.
2 pounds stewing beef
5 small red potatoes, cut into 1 inch chunks
1 green bell pepper, finely diced and seeds removed
2 cups beef broth
1 can diced tomatoes
1/2 onion, finely diced
1/2 can tomato sauce
3 cloves garlic, finely minced
1 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon fresh ground black pepper
Add all the ingredients to a slow cooker. Turn onto low and cook for 8 hours, or 6 hours on high.
MEG'S AFTERTHOUGHTS: I originally did a whole box of beef broth (4 cups) and it basically made this like a soup instead of stew. I had to cook it on high with the lid cracked for an additional hour to get some of the liquid to evaporate off. If you want it to be more like a soup, then add the full box of beef broth, which comes out to 4 cups.