Read Paleo Slow Cooker: A Sassy Cavewoman Makes Fire Online
Authors: Megan White
Tags: #Cookbooks; Food & Wine, #Kitchen Appliances, #Slow Cookers, #Special Diet, #Allergies, #Gluten Free, #Paleo, #Health; Fitness & Dieting, #Diets & Weight Loss, #Other Diets, #Quick & Easy, #Gluten-Free, #Low Carb, #Diets
Paleo Slow Cooker: A Sassy Cavewoman Makes Fire (3 page)
Slow Cooked Thai-Inspired Beef Stew
Figure 7.
Recipe Makes 8 Servings.
Price Per Serving: $3.20.
Ingredients:
2 ½ pounds beef stew roast
3 tbsp. coconut oil
2 tsp. minced ginger
3 minced garlic cloves
1 diced onion
2 tbsp. fish sauce
½ cup tomato paste
14 ounces coconut milk
½ cup Thai red curry paste
3 cups diced broccoli florets
3 tsp. lime juice
1 cup julienned carrots
Salt and pepper to taste
Directions:
Begin by heating one of the coconut oil tablespoons in a skillet. Brown the beef stew roast in the skillet for three minutes on all sides.
Next, position the meat back in the slow cooker.
Add the rest of the coconut oil to the skillet, and cook the garlic, the ginger, and the onion together in the skillet for six minutes.
At this time, pour the coconut milk into the skillet, and stir all the time to release the bits of meat from the bottom of the pan.
Add the curry paste, the tomato paste, the lime juice, and the fish sauce to the skillet, next, and stir for two minutes before pouring the entire mixture into the slow cooker.
Cook the mixture on LOW for eight hours. With thirty minutes left before dinner, add the carrots and the broccoli to the slow cooker.
Enjoy!
Paleo Cozy Winter Beef Chili
Figure 8.
Recipe Makes 10 Servings.
Price Per Serving: $1.75.
Ingredients:
2 ½ pounds ground beef
1 diced red pepper
1 diced green pepper
1 diced onion
1 diced celery stalk
1 diced carrot
1 minced jalapeno
28 ounces stewed tomatoes
14 ounces tomato sauce
14 ounces diced tomatoes
1 tbsp. basil
1 tbsp. oregano
1 tsp. cumin
2 ½ tbsp. chili powder
1 tsp. onion powder
Salt and pepper to taste
Directions:
Begin by sautéing together the garlic and the onions in a skillet. Brown the beef in the skillet at this time, as well, and drain all the excess fat.
Position this mixture in the slow cooker, and add the remaining spices and vegetables. Stir well before placing the top on the slow cooker and allowing the chili to cook for six hours on LOW.
Serve the chili warm, and enjoy!
Basiled Tomato Beef Soup
Figure 9.
Recipe Makes 4 Servings.
Price Per Serving: $2.30.
Ingredients:
1/3 cup chopped basil leaves
28 ounces diced tomatoes
1 tbsp. coconut oil
14 ounces full-fat coconut milk
1 ¼ pound grass-fed ground beef
1 diced onion
4 minced garlic cloves
1 cup chicken broth
Directions:
Begin by bringing the coconut milk and the tomatoes together in a food processor or a blender, and blend them together completely, until they’re smooth.
Next, pour this mixture into the slow cooker. Add the other ingredients to the slow cooker, including the ground beef. Stir well, and position the lid over the slow cooker.
Allow the ingredients to cook on LOW for six hours. Enjoy warm.
Chicago-Style Italian Beef Stew
Figure 10.
Recipe Makes 8 Servings.
Price Per Serving: $3.20.
Ingredients:
2 pounds beef roast
½ cup almond flour
4 tbsp. olive oil
2 diced celery stalks
5 diced carrots
4 minced garlic cloves
2 cups beef broth
2 ½ cups apple cider vinegar
1 pound diced sweet potatoes
14 ounces diced tomatoes
½ tsp. oregano
½ tsp. thyme
½ tsp. marjoram
Salt and pepper to taste
Directions:
Begin by bringing the almond flour and the beef together in a large Ziploc bag. Coat the beef with the flour by shaking the bag around.
Next, pour half of the olive oil in a skillet. Heat the celery, the carrots, and the onion together and sauté them for five minutes. Next, add the garlic and sauté for one additional minute.
Remove the vegetables from the skillet and place them to the side. Now, pour the remaining olive oil into the skillet and brown the beef on all sides. Remove the beef, and set it to the side.
Next, pour the apple cider vinegar into the skillet and bring it to a boil to rip up all the “browned” bits from the bottom. When it’s dissolved the browned bottom, turn the heat off.
Next, bring all the ingredients together into the slow cooker and add salt and pepper before stirring well. Cover the slow cooker and cook the stew on LOW for ten hours. Serve warm, and enjoy.
Ground Turkey and Sweet Potato-Based Chili
Figure 11.
Recipe Makes 6 Servings.
Price Per Serving: $2.40.
Ingredients:
¾ pound ground turkey
4 minced garlic cloves
2 diced onions
1 tbsp. chili powder
1 tsp. cumin
3 pounds diced sweet potatoes
5 ounces tomato paste
28 ounces sliced tomatoes
Directions:
Begin by bringing the turkey, the garlic, the onions, and all the spices together in the slow cooker. Stir well, breaking up the turkey.
Next, Slice and dice the sweet potatoes, and position them in the slow cooker.
To the side, bring the tomato paste and the sliced tomatoes together in the blender and blend them until they’re a bit chunky, but well-combined. Pour this over the sweet potatoes.
Cook the chili for ten hours on low. Season it to taste, and enjoy.
Flavor-Explosion Moroccan Lamb Stew
Figure 12.
Recipe Makes 6 Servings.
Price Per Serving: $3.90.
Ingredients:
1 ½ pound chopped lamb
3 minced garlic cloves
1 diced onion
1 ½ cup diced, dried figs
1 ½ cup diced dates
2 cups beef stock
1/3 cup golden raisins
1 tsp. coriander
1 tbsp. raw honey
½ tsp. salt
Directions:
Bring all the above ingredients together in the slow cooker. Stir the ingredients well before positioning the lid on the slow cooker. Allow the stew to cook on low for eight hours.
Serve the lamb stew warm.