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
Chop the zucchini, sweet potatoes, and celery. Put them in a slow cooker. I used my 6-quart slow cooker.
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.