Crockpot Paleo Beef Stew

Hi friends, Happy New Year! It’s nearly February now, so I figured my holiday hiatus needed to come to a close. I’ve been itching to get back to all of you! I have a lot of fresh, fun content planned for 2018 and am kicking things off today with a favorite family recipe: my mom’s crockpot beef stew.

Many of you may still be in the thick of winter, all bundled up and drinking your hot cocoa by the cupful. Well, this is definitely a dinnertime recipe that will help to warm your bones! We’ve enjoyed my mom’s crockpot beef stew for as long as I can remember. It’s a hearty, healthy, filling recipe that is not only simple to make but also super tasty and great to freeze for an easy meal. I’ve adjusted the recipe slightly, throwing in a few extra ingredients and ensuring that everything I use is paleo friendly.

If you’ve been reading the blog for a while, then you know I lost my mother at a young age. Flipping through her little blue recipe box always takes me back to a really special time. I love admiring her recipe cards with her beautiful cursive handwriting… it feels as if I’m standing in the kitchen with her all over again. Growing up, we always ate dinner together as a family, and I feel the deepest connection to her by making her home-cooked meals. I hope you find this stew recipe to be as warm and comforting as it’s been to me over the years. And I hope you’ll want to add this one to your recipe box, too!

Ingredients:
– Beef stew meat, cut into pieces
– 1 yellow onion, chopped
– 1 bag of frozen corn
– 1 bag of frozen peas
– 1 can of whole tomatoes
– 1 sweet potato, cut into pieces
– 1 can of tomato paste
– 1 bunch of celery, cut into pieces
– 1 bunch of carrots, peeled and cut into pieces

Instructions:
Combine all ingredients in a crockpot and set on low for 8 hours (5-6 on high). I usually add some basic seasonings like garlic powder, salt and pepper, and a healthy splash of Worcestershire sauce. If you have a chance to stir it all up when you’re about halfway through, I recommend doing that. With such a full recipe, the ingredients at the top can take a little longer to cook.

When it’s almost time to eat, take a few ladles of the sauce and put it in a saucepan with some almond flour over medium heat, stirring until it starts to thicken. There’s really no science to this; just eyeball it and if you need more flour, add more. I’ll then add the sauce back into the crockpot and stir it up. I prefer my stew to be thicker and less soupy, and this helps. If you aren’t concerned about staying paleo, you could use cornstarch or all-purpose flour instead.

That’s it! Spoon into bowls, enjoy and freeze the rest! And for those of you who aren’t keeping paleo, have a piece of warm, buttery cornbread on the side for me. xo