I’m pretty sure the thermometer hasn’t broken 20 degrees here for at least a week now. In other words, it’s cold. And when it’s cold, I absolutely love my crockpot. Warm, hearty meals that are ready on demand for dinner are tough to beat.
Since I just made it last week, the following is fresh on mind. This beef stew recipe comes from The Paleo Kitchen cookbook, the same book that brought us twice baked butternut squash. However, I have changed the recipe over the years to suit my particular taste.
The original recipe calls for bacon and no potatoes (because potatoes are a no-no in Paelo land). I know what you’re thinking, remove the bacon? Who would remove the bacon? Listen, I’m a fan of bacon too. It seems to make everything just that much better… except in this instance.
I’ve been making this recipe at least twice every winter for about the last 6 years and have come to the conclusion, the bacon doesn’t bring much to the table. On the other hand, the red potatoes – dynamite!
All in all, it takes about 15-20 minutes to put everything together. When suppertime rolls around, just lift the lid and you’re good to go.
- 2 pounds stew meat
- 4 large carrots, peeled and cut into chunks
- 1 to 1.5 pounds red potatoes, diced
- 1 – 16 ounce package frozen pearl onions
- 4 to 8 ounces crimini mushrooms, sliced
- 1 cup shredded red cabbage
- 4 cloves garlic, minced
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2 – 14.5 ounce cans diced fire-roasted tomatoes
- 1 – 8 ounce can tomato sauce
- 1 green onion, sliced for garnish
- Place the carrots, potatoes, onions, mushrooms, cabbage, and garlic in the bottom of a slow cooker. Add the stew meat along with salt and pepper. Then add the tomatoes and tomato sauce and mix it all together.
- Cover and cook on low for 8 hours. Ladle into bowls and garnish with the sliced green onion.