#paleostew

This hearty stew is perfect for those following a Paleo diet and avoiding nightshades. It's packed with grass-fed beef and nutrient-rich vegetables like carrots and sweet potatoes, cooked in a flavorful broth infused with aromatic herbs.

Ingredients: 1 lb grass-fed beef stew meat. 2 cups chopped carrots. 2 cups chopped sweet potatoes. 1 onion, diced. 3 cloves garlic, minced. 4 cups beef broth. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: Warm up the olive oil in a big pot on medium heat. Add the chopped onions and minced garlic, and saut until aromatic. Add the stew meat and sear it all over. Add chopped carrots, sweet potatoes, thyme, rosemary, salt, and pepper after the meat has browned. Add the beef broth, increase the heat to a boil, and then lower it to a simmer. Once the meat is soft and the veggies are thoroughly cooked, cover and simmer for one and a half to two hours. If needed, adjust the seasoning by tasting it. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 120 minutes

A hearty and healthy Paleo chicken and vegetable stew cooked to perfection in a slow cooker. This dish is packed with flavor and nutrients, making it a perfect Paleo comfort food.

Ingredients: 2 lbs boneless, skinless chicken thighs. 4 cups mixed vegetables carrots, celery, bell peppers. 1 onion, chopped. 4 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1 cup chicken broth. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste.

Instructions: Place the chicken thighs at the bottom of the crock-pot. Add chopped vegetables, onion, and garlic on top of the chicken. Pour diced tomatoes and chicken broth over the vegetables. Season with dried thyme, dried rosemary, salt, and pepper. Cover the crock-pot and cook on low for 6-8 hours or until chicken is tender and cooked through. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 6 hours

Perfect for a Paleo diet, this stew is flavorful and comforting, made with cauliflower, coconut oil, ginger, and turmeric.

Ingredients: 1 medium cauliflower, cut into florets. 2 tablespoons coconut oil. 1 tablespoon grated ginger. 1 teaspoon ground turmeric. 1 can 14 oz coconut milk. 2 cups vegetable broth. Salt and pepper to taste. Fresh cilantro, for garnish optional.

Instructions: In a large pot, heat coconut oil over medium heat. Add grated ginger and ground turmeric, saut for 1-2 minutes until fragrant. Add cauliflower florets to the pot, stir to coat with the spices. Pour in coconut milk and vegetable broth, bring to a simmer. Cover and cook for 15-20 minutes, or until cauliflower is tender. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro if desired.

Prep Time: 10 minutes

Cook Time: 20 minutes

Perfect for a Paleo diet, this stew is flavorful and comforting, made with cauliflower, coconut oil, ginger, and turmeric.

Ingredients: 1 medium cauliflower, cut into florets. 2 tablespoons coconut oil. 1 tablespoon grated ginger. 1 teaspoon ground turmeric. 1 can 14 oz coconut milk. 2 cups vegetable broth. Salt and pepper to taste. Fresh cilantro, for garnish optional.

Instructions: In a large pot, heat coconut oil over medium heat. Add grated ginger and ground turmeric, saut for 1-2 minutes until fragrant. Add cauliflower florets to the pot, stir to coat with the spices. Pour in coconut milk and vegetable broth, bring to a simmer. Cover and cook for 15-20 minutes, or until cauliflower is tender. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro if desired.

Prep Time: 10 minutes

Cook Time: 20 minutes

PALEO BEEF STEW

Fall is here. That means hearty comfort foods and sometimes it is really hard to keep meals healthy during those times when you just want a big fat bowl of carbs.  But, it can be done! This fall I'm looking forward to getting back to yummy soups, root vegetables, squash, apples and pears, cinnamon, nuts and all those yummy fall foods. This stew was pretty straight forward. Mostly just the basics but I did add one ingredient I don't usually add to stew, cauliflower. This is my new wonder veggie. I freaking love how flexible this vegetable is. I'm learning more and more about the wonders of the cauli and I can't wait to share some more recipes with it. I used a whole head of white cauliflower in this stew. It did exactly what I hoped it would and broke down into a perfect filler. Once the stew had simmered for several hours, the cauliflower broke down to rice size pieces and made a great solid foundation and added a unique flavour too. Mixed with all the other vegetables, they came together in a wonderful medley that made my taste buds dance an autumn jig! Oh, and I made my own broth as I really hate using the store bought ones as they are generally loaded with sodium and some sort of stabilizer/preservative. The broth was easy and turned out great. I LOVED THIS STEW! Enjoy and Happy Fall! :)

BEEF STEW

INGREDIENTS

1lb beef stew meat, cubed

1 large yukon potato, cubed

1 medium garnett yam, cubed

4 large carrots, large slices

4 stalks of celery, diced

1 head of cauliflower, broken into small flowerettes

I large can of stewed tomatoes (low or no sodium)

2 cloves of garlic, minced

2 tsp of coconut oil

1 tsp of Kirkland Organic No-Salt seasoning (essential)

DIRECTIONS

1. Toss the cubed meat in a bowl with the coconut oil and 1 tbsp the No-Salt seasoning coating the meat well.

2. Sear the cut beef on high heat in a cast iron skillet for about 1 minute per side.

3.Toss in a large soup pot and set aside while you make the broth.

BROTH

Use All the juice run off & pan seasonings from the braised meat.

3 cups of water

1 cup of coconut milk

1 tsp of natural mustard 

1 tsp liquid smoke

3 tsp of olive oil

2 tsp of Kirkland Organic No-Salt seasoning (essential)

DIRECTIONS

1. Combine all the broth ingredients in a bowl and whisk well.

2. Pour over the meat and lightly cook over medium for 2-3 minutes.

3. Add all the chopped vegetables, stewed tomatoes and garlic, mixing slowly.