Slow-Cooked Paleo Comfort Stew with Unlikely Twist
This paleo-friendly crockpot stew combines tender chunks of meat with root vegetables and a hint of unexpected spice, cooked slowly to develop rich flavors and a comforting, hearty texture. The final dish is a thick, fragrant, and well-seasoned stew with fall-apart meat and a vibrant appeal.
Equipment
- Slow Cooker
- Large Knife
Ingredients
- 2 pounds stewing beef or chuck roast, cut into chunks
- 2 large sweet potatoes, peeled and cubed
- 1 medium carrot, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup beef or vegetable broth
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper optional for heat
- Salt and pepper to taste adjust seasoning as needed
- 2 tablespoons olive oil olive oil
Instructions
- Heat olive oil in a large skillet until shimmering. Add the beef chunks and sear until browned on all sides, about 5-7 minutes, then transfer to the slow cooker.
- In the same skillet, add the chopped onion and sliced carrot. Cook for 3-4 minutes until vegetables soften and onions become fragrant, scraping up any browned bits from the pan.
- Add the minced garlic, smoked paprika, cumin, and cayenne pepper to the skillet. Stir for about 30 seconds until fragrant.
- Pour the mixture from the skillet over the beef in the slow cooker, then add the cubed sweet potatoes and broth. Season with salt and pepper.
- Set the slow cooker to low and cook, uncovered, for 8 hours, or until the meat is fall-apart tender and the flavors have melded beautifully.
- Once cooked, give the stew a gentle stir to combine the flavors and check the seasoning, adding more salt or pepper if needed.
- Serve the hearty stew hot, with a sprinkle of fresh herbs or a squeeze of lemon for brightness. Enjoy the comforting richness of this slow-cooked paleo dish!
