Here’s another easy recipe that uses the slow cooker. I continue to sing the praises of using a slow cooker because it cooks the food at low-ish temperatures, it is so fracking easy to use, and using a slow cooker saves tons of time. This recipe, like many of mine lately, is slim on ingredients because I really love letting the fresh ingredients speak for themselves. I didn’t add garlic or anything (although the jar of sauce I use includes some lovely flavors with basil, onion, etc).
Tomato Beef (or Bison) Slow Cooker Stew (Paleo Recipe)
Yield 4-ish servings
- 2 to 3 zucchini
- 2 to 3 sweet potatoes or yams (mine are small so I used more)
- 2 stalks celery
- 1 lb grass fed ground bison chuck (or beef)
- 1 red bell pepper
- 2 to 3 pounds tomatoes
- 1 jar organic pasta sauce (no sugar added, I love Middle Earth Organics)
- 2 teaspoons sea salt, more to taste, after you sample it prior to serving
- Grass fed butter for topping before serving, optional
Crumble the grass fed meat (I used ground bison chuck in this recipe) by hand, and put on top of the chopped vegetables.
Blend the tomatoes, 2 teaspoons of sea salt, red bell pepper, and the jar of sauce. Pour on top of the veggies and grass fed beef (or bison).
Cook on LOW for 6 to 8 hours (or HIGH for about 4 hours… depends on your slow cooker and the temperature of ingredients when you put them in the slow cooker). I will lift the lid a few times throughout the cooking to stir it up. Even though this lets out heat and can affect the cooking time, I don’t mind because I’ll be cooking it long enough anyway.
Serve with a pat of grass fed butter… if you want strict paleo then omit the grass fed butter.