Last week I posted a crockpot recipe that my friend Sue dug up. This is another recipe she found in her search for paleo friendly meals to bring our family. Thanks Sue!
Whenever I ask my kids what they want for dinner, 9 times out of 10 they want red meat. The problem is, unless it is ground meat, I have the really bad habit of overcooking the meat or buying the wrong cut of meat. (chewy, stringy etc.) I wasn’t a red meat eater from the time I was a teenager until last January, so at least I feel like I have an excuse, kind of. I was determined not to let that happen this time. I had a long talk with Bruce at the Whole Foods meat counter. He assured me that if I was cooking beef in a slow cooker, I wanted a chuck roast. So, that is what I bought. Here are the details …
Slow Cooker Beef Stew – Inspired by popularpaleo.com
Prep Time: 10 minutes
Cook Time: 6 hours in the slow cooker
Servings: 7 (5 for dinner, 2 for lunch)
- 3 – 4 pound chuck roast (in the strings)
- 6 – 8 large organic carrots, coarsely chopped
- 6 stalks of celery, coarsely chopped
- 6 parsnips, coarsely chopped
- 6 scallions, chopped or 1 cup chopped onions
- 2 tbsp. garlic infused olive oil or 2 tbsp. olive oil and 2 tbsp. minced garlic
- 1 tbsp. dried basil
- 1 tbsp. dried oregano
- 1 tbsp. dried thyme
- 1 tsp. cinnamon
- dash of red pepper flakes
- salt and pepper
- 1 large can crushed tomatoes
- 1 can tomato paste
- 1 can diced tomatoes (optional)
- 2 cups low sodium beef broth
- a few sprigs of fresh herbs – I used thyme and oregano (optional)
- Cover the bottom of the slow cooker with the olive oil and plop the chuck roast on top.
- Surround the roast with the coarsely chopped vegetables. This is a personal preference, though, and if you like your veggies smaller, slice and dice away.
- Pour the crushed tomatoes in, followed by the beef broth and diced tomatoes, if using, and then the tomato paste.
- Add the dried herbs and spices and stir it altogether as best you can. The flavors naturally meld together during cooking.
- Place fresh herbs on top, turn on the slow cooker on low and walk away.
- At around 5 hours, I checked to make sure the meat was cooking and let it go for the full 6 hours. By the halfway point of cooking, your house will smell divine!
- I let the stew sit for a while after the cooking was done, because I was running around with the kids, but that step isn’t necessary.
- Remove the meat from the cooker, cut the string and slice/shred it up. Add it back to the cooker and mix together.
- Serve over kale or spaghetti squash or with mashed sweet potatoes