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PINTEREST DINNER: Crock Pot Paleo Beef Stew (PICTURE)

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Here’s the final product of the Crock Pot Paleo Beef Stew I made! I cooked it for 5 hours on high in my crock pot.

It’s really delicious, and here’s what I love about it:

  • It tastes clean (it’s not heavy whatsoever)
  • So many veggies
  • The sweet potatoes (instead of regular potatoes). From having the chunks cook in the crock pot for that long, it got very tender and actually tasted like a stewed regular potato with a hint of sweetness, and no starchiness involved!
  • The beef (it’s lean and tender)
  • The broth (flavorful and not heavy)

Thanks again to Tales of a Closet Homemaker !

 

 

PINTEREST DINNER: Crock Pot Paleo Beef Stew

Eating out of convenience is my motto.

And easy cooking for me, a single on-the-go chickie in Ohio, is a huge plus.

A snow storm is supposed to move into the Dayton area tonight. And with that, I thought about beef stew for dinner, to eat warm & hearty tonight. I’m craving it!

As I was searching Pinterest for recipes, a thought prevailed on me:

“Why don’t I make a paleo recipe?”

While I’ll admit, I by no means stick to any one diet or another (I love my sweets!), I love trying new things, healthy or not, and paleo is definitely one of those healthy things that’s really good and I recommend!

The paleo diet, according to thepaleodiet.com, says the following about what the diet actually consists of:

“The Paleo Diet is based upon eating wholesome, contemporary foods from the food groups our hunter-gatherer ancestors would have thrived on during the Paleolithic era, the time period from about 2.6 million years ago to the beginning of the agricultural revolution, about 10,000 years ago. These foods include fresh meats (preferably grass-produced or free-ranging beef, pork, lamb, poultry, and game meat, if you can get it), fish, seafood, fresh fruits, vegetables, seeds, nuts, and healthful oils (olive, coconut, avocado, macadamia, walnut and flaxseed). Dairy products, cereal grains, legumes, refined sugars and processed foods were not part of our ancestral menu.”

Thought this was interesting too, the website also says:

Decades of research by Dr. Loren Cordain and his scientific colleagues demonstrate that hunter-gatherers typically were free from the chronic illnesses and diseases that are epidemic in Western populations, including:

  • Obesity
  • Cardiovascular disease (heart disease, stroke, high blood pressure, congestive heart failure, atherosclerosis)
  • Type 2 diabetes
  • Cancer
  • Autoimmune diseases (multiple sclerosis, rheumatoid arthritis, Crohn’s disease, ulcerative colitis, etc.)
  • Osteoporosis
  • Acne
  • Myopia (nearsightedness), macular degeneration, glaucoma
  • Varicose veins, hemorrhoids, diverticulosis, gastric reflux
  • Gout

After browsing and browsing I came across a fabulous recipe by another fellow Ohio blogger, Tales of a Closet Homemaker.

Truly I feel this was a case of fate.

Here’s her fabulous paleo recipe that I’m trying out tonight (with the link to her post):

Crock Pot Paleo Beef Stew

Ingredients:

2lbs beef stew meat

6 stalks of celery, chopped

1 large onion, chopped

1 pack mushrooms, chopped

1 bag baby carrots, chopped (4 or 5 whole)

1 bag frozen peas

3 potatoes diced (skins on)

2 TBS minced garlic

1 can diced tomatoes(or 1 1/2 cups)

1 can crushed tomatoes (or 1 1/2 cups)

1 cup beef broth

2 TBS Parsley (dried)

2 TBL Basil (dried)

1 1/2 TBL Sea salt

1 TBL Pepper

Instructions:

Throw it all in the crock pot (this will fill a 5 qt to the very top).  Cook high 4-6 or low 7-10.  You can’t really overcook this one, and it can be assembled the night before and left in the refrigerator.

Here’s how I’m doing it:

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The top left picture has most of the ingredients. I used:

  • Lean Angus beef stew meat (I love lean meats and saw this on sale at Kroger today, got very excited!)
  • A can of crushed tomatoes
  • A can of diced tomatoes
  • 1 cup of beef broth
  • Two sweet potatoes, chopped (sweet potatoes are hard to chop when uncooked, do you agree? I used these instead of regular potatoes. Very paleo 🙂 )
  • A pack of mushrooms, chopped
  • 7 stalks of celery, chopped
  • 1 large sweet onion, chopped

The top right picture has the spices, I used:

  • 2 TBS parsley (dried)
  • 1 TBS Italian Seasoning spices, Garlic & Herb ( I didn’t have basil so opted for this instead)
  • 1 TBS black pepper
  • 1/2 TBS salt (the less salt the better in my opinion)
  • A little over 2 TBS chopped garlic (I loveee garlic.)

The bottom picture: I loaded all of the ingredients into my crock pot (with a liner in) and am going to cook it on high for 4-6 hours.

Excited to show you the final result!

I’ll post a picture later!

In the meantime, bon appetit and Happy Crocking! (And thank you, Tales of a Closet Homemaker for providing a fun recipe to try tonight!)

DINNER IDEA: Chicken Tortellini Stew

When it comes to cooking, soup is no means my strongest point.

I’ll never forget two instances in my life I tried to make it.

One time, in my senior year of college, I tried to make a homemade cream of broccoli soup. Sounds easy right?

I heated up all of the ingredients, put them in my blender. Turned it on.

SPLAT.

SPLATTER.

SPLAT!

Remnants of my soup, everywhere in my apartment kitchen. On the counters, on the floor. The “soup” had actually pushed the bottom lid of the blender open, causing all of it to fall out. Whoops.

That was a fun cleanup.

Another time, living on Long Island with my parents, I attempt to make a beef barley soup. I poured the bag of barley in with the broth. Didn’t realize it expands like woah. I ended up putting too much barley in , and actually burned the soup. It tasted just weird. Whoops.

Needless to say, for the most part, I’ve stuck to soup cans such as Progresso, and soups at restaurants such as Panera Bread (ooh that broccoli cheddar 🙂 ).

Tonight, my viewpoint is beginning to shift on soup making.

When you feel under the weather, an instinct of mine is to go for the hot liquids: tea and soup. I’ve had a little cold the past few days, so green tea has been a must (and of course, washing your hands like WOAH and hand sanitizing it up).

But the following recipe, via Crockin’ Girls, has me excited about soup making again. It hit the spot. This was honestly one of the EASIEST soups I’ve made, and it’s all thanks to my new crock pot.

Here’s the original recipe via Crockin’ Girls:

Chicken Tortellini Stew
Prep Time 15 mins
Cook Time 7 hrs  30 mins
Temp Low
Yield Serves 6-8

This is a recipe I just threw together one night. Now it has become a family favorite!!

by Tiffany

Ingredients

  • 5 or 6 Chicken Thighs
  • 2 Cups Peeled Carrots in 2 inch pieces (I used the easy ones in the bag)
  • 28 to 32 Ounces Chicken Broth
  • 1 Can Drained Peas
  • 12 Ounces Frozen Cheese Tortellini

Directions

  1. Step One

    Spray crock with non-stick cooking spray.

  2. Step Two

    Put chicken thighs and carrots in.

  3. Step Three

    Add 1 1/2 cups chicken broth.

  4. Step Four

    Cook for 4-5 hours on low.

  5. Step Five

    cut up chicken thighs, add peas and the rest of the chicken broth.

  6. Step Six

    Cook on low for the next hour or so.

  7. Step Seven

    Boil tortellini and drain.

  8. Step Eight

    Cook on low for the next 20 or 30 minutes.

Easy right?

I decided to make a few substitutions to the recipe.

I’m not the biggest fan of chicken thighs, so I used three chicken breasts instead. If you head to Kroger to pick up your ingredients, I’ve become a big fan of the Miller brand of poultry. It’s Amish Country poultry, and has a really good look to it when its raw (doesn’t look discolored), and when cooked its been very tender and soft, good flavor!)

I first stuck in my crock pot liner (I did NOT use cooking spray), then put the raw chicken, the 1.5 cups of chicken broth and a bag of baby carrots into my crock pot like so :

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I let this mixture cook on low for 5 hours. What was great about letting the chicken cook with the broth and carrots is the carrot flavor really seeped into the broth.

Once the five hour mark came, I cut up the chicken breast with a fork and knife (it was already very soft by then). I added the rest of the 32 oz. box of broth and a can of Kroger no salt added (drained & washed) peas into the pot:

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I let this mixture sit, no stirring, for another hour. Then when the hour mark came, in a separate sauce pot I boiled a bag of frozen cheese tortellini for 10 minutes. Drained it and put into my crockpot with the rest:

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Then I let it cook for another half hour, on low the entire time.

And here’s the finished product:

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LOVED this, not only for the simpleness of it, but the whole “less is more” saying really played out here. This stew (I feel its more a soup than stew), is filling. I ate this bowl and now I have a bunch of leftovers ready to go.

Now if you wanted, you could add some herbs or spices in there to give it your own kick, but I personally liked it like this.

Have you made soup? What’s your experience been with it?

What’s your favorite soup?

Enjoy!

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