Ingredients:
1 1/2 cups chopped carrots
2 cups chopped sweet bell peppers (a mixture of yellow, red and orange–no green)
1 large onion, diced (yields about 2 cups)
5-6 cloves garlic, chopped or sliced
1 pound ground beef
1 pound beef, cubed (use steak, roast, stew meat, etc)
3-4 chipotles in adobo, chopped
1 – 28oz can organic crushed tomatoes
2 – 14.5 cans organic diced tomatoes
1 cup of beef stock (or use water if you have to)
1 tsp Celtic sea salt
1 tsp garlic powder
1/2 tsp onion powder
1 tsp ground coriander
1/2 tsp cumin
Paleo-friendly fat of choice
Optional: fresh diced tomatoes, avocados and cilantro to top the stew with.
2 cups chopped sweet bell peppers (a mixture of yellow, red and orange–no green)
1 large onion, diced (yields about 2 cups)
5-6 cloves garlic, chopped or sliced
1 pound ground beef
1 pound beef, cubed (use steak, roast, stew meat, etc)
3-4 chipotles in adobo, chopped
1 – 28oz can organic crushed tomatoes
2 – 14.5 cans organic diced tomatoes
1 cup of beef stock (or use water if you have to)
1 tsp Celtic sea salt
1 tsp garlic powder
1/2 tsp onion powder
1 tsp ground coriander
1/2 tsp cumin
Paleo-friendly fat of choice
Optional: fresh diced tomatoes, avocados and cilantro to top the stew with.
Directions:
Get your largest sauté pan out and heat it up to medium-high. While that’s coming to temp, mix the spices together in a small bowl. Add your Paleo-friendly fat of choice to the sauté pan and drop in the pound of ground beef . Sprinkle half of the spice blend over the ground beef and cook until nearly done. Dump it in the slow cooker. Keep the pan hot, add some more fat and then also the other pound of beef, which has been cubed. Pour the last of the spices over the cubed beef and cook until nearly done as well.
While the cubed beef cooks up, prep the veggies. Peel the carrots, chop them up along with the peppers, onions, garlic and chipotles. Add the veggies and chipotles directly to the slow cooker to join the ground beef. Do the same with the cubed beef. Next add all three cans of tomatoes and the stock. Mix together in the pot. Set the slow cooker to low and let it go for 5-6 hours.
When it comes time to eat, this stew is fantastic with fresh diced tomatoes and avocados and even a little cilantro on top. Go for it!
Serves: A Small Army
MY NOTES: I've done this recipe on the stovetop in my dutch oven and it turned out great. After browning the meat I cook the veggies until the onion starts to soften. Then I add everything else to the pot, bring it to a boil, reduce the heat, and simmer covered for 2-3 hours.
Source: Popular Paleo
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