Tag Archives: paleo slow cooker

Sweet Potato Beef Stew

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Oh slow cooker, how I’ve neglected you! I forgot how easy the crock pot makes my life on gym days. Nothing says happiness like coming home after a WOD a not having to make dinner. I took some spice cues from Thai Cuisine; using basil (But not Thai basil, since I couldn’t find it when I went ingredient shopping.) ginger, and lemongrass. Coconut milk added a rich creaminess, and everything really brought out the flavors in the yams.

Ingredients:

  • 2 lbs Grass Fed Beef Stew Meat
  • 2 Cans Light Coconut Milk
  • 2 stalks (3-4 inches each) Lemongrass, Chopped
  • 1 2-3 Inch peice of ginger, peeled and chopped
  • 1 tsp Cayenne
  • 2 Yams
  • 1 Large Carrot
  • 1 Vidalia Onion
  • 5-7 Basil Leaves
  • Salt, Pepper, Paprika
  • 2 tbsp  Coconut Aminos
  • 2 Stalks Celery

To prepare, chop the yams, carrots, onions, and celery. Add the ingredients to the crock pot, and then add the beef and remaining ingredients. Cook on low for 8-10 Hours.


Winter Crock Pot Bison and Root Vegetable Stew

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Here is an easy stew, perfect for a cold winter night. It’s not particularly thick, but chock full of tasty root vegetables, and chunks of bison. Bison is a great choice, and I love the Bison Stew Meat from US Wellness Meats. It’s nice and meaty, but doesn’t have a strong “beefy” flavor like beef sometimes does. You could easily substitute beef though.

Ingredients:

  • 1 rutabaga
  • 1 carrot
  • 1 onion
  • 1 turnip
  • 2 small parsnips
  • 2 cups water
  • 1 pint chicken stock
  • 1 lb bison stew meat
  • 2 portabella mushroom caps
  • Allspice, salt, pepper, rosemary, thyme, bay leaf

Chop all vegetables and add to the crock pot. Add the bison meat. Season and pour in the liquids. Cook on low for 10 hours.

 


Crock Pot Spiced Cherry-Fig Beef Roast

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Oh my! I feel like I’ve just been on a steamy kitchen date. This dish is mega dark, rich, and fruity. The Figs and Cherries are poached in red wine and mulling spices to reconstitute, and all the flavors compliment and play off each other in a sultry evening dance. The beefy flavor of the chuck roast intensify the bold flavors, but the sweetness of the fruit balance and subdue the beef flavor. My boyfriend, who normally doesn’t like “beefy” flavors, gave it a thumbs up. A subtle smokey spice from ancho chili powder adds a mild kick to envelope your taste buds a little further.

Ingredients:

  • 1 Carrot, chopped
  • 3-4 Shallots, peeled and sliced
  • 1 Turnip
  • 1-2 lb Chuck Roast
  • 2-3 tablespoons Ancho Chili Powder (I use Kalustyan’s)
  • 1-2 Tablespoons Coconut Oil (For Browning)
  • 1 cup Unsweetened Dried Cherries
  • 7 dried Unsweetened Turkish Figs
  • 2-3 cups Red Wine (Cabernet Sauvignon ) + and extra 1/4 cup
  • Mulling Spices
  • salt, pepper, thyme
  • 1/2 split Vanilla Bean
  • 1/2 cup Light Coconut Milk

Instructions:

  1. First, Peel and chop your vegetables and add to the slow cooker the carrot, shallots, parsnip, and turnip
  2. Then, rub the ancho powder all over both sides of your meat, and brown in coconut oil for a few minutes20131123-223340.jpg
  3. Then, Add to the crock pot as well
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  4. add 2-3 Cups red wine, leaving about a 1/4 cup reserved to the side, the cherries, the figs, and mulling spices (in a spice bag), to a sauce pan. Simmer until the fruit has soaked in most of the wine and the figs look plump and moist.
  5. Pour over meat into the crock pot.
  6. Add the remaining wine, spices (salt, pepper, thyme, and a little more ancho powder), 1.2 a split vanilla bean, and 1/2 a can of light coconut milk to the crock pot.
  7. Cook on low 8 hours.

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Crock Pot Chicken Soup

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There is something so comforting about a good bowl of chicken soup! In the past, I’ve always made it in a big pot on the stove, but when I wanted to make a batch of it (due to the boyfriend potentially coming down with something), I decided to try it in the crock pot. Let me just say, stop the presses, crock pot chicken soup is SO EASY! You don’t even have to cut the chicken into chunks, because after cooking for 6-10 hours it pulls apart with a fork! I ate chicken soup every day this week, and it was so good. Oh and he didn’t get sick….I totally think the mega awesome, soul warming, homemade goodness, of the chicken soup helped.

Chicken soup doesn’t have to be crazy, in fact, I think simple is better. That’s why this chicken soup had all the essentials and nothing more.

  • (2) Carrots
  • (2) Parsnips
  • (2) Turnips
  • (3-4 stalks) Celery
  • (1)Onion
  • (4 Cloves) Garlic
  • (2 Cups) Duck Broth
  • (2 lbs) Chicken Breast

I know, I know, duck broth? I happened  to have some in the fridge, and it added a nice richness, but chicken broth is fine too. If you have it, use home-made, it’s hard finding chicken broth without sugar and crap in it. Anyway, I chopped everything up nice and big.

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I threw about half the vegetables, put the chicken breast in, and then added the rest . It came awfully close to the top, but I just made it. I put 2 cups of duck broth in and then just filled the rest of the pot with water. But that’s it! Throw in a couple of Bay Leaves, and some allspice berries, and let the crock pot take over.

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Cook on Low for 8-10 Hours. After it is done, and before serving, use a fork to break up the chicken. This is a hearty, meat and veggie filled chicken soup, and is just totally comfort food on a chilly day!


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