Recipe of the Week: Slow Cooker Paleo Beef Stew with Bacon
This dish is AMAZINGLY easy and a favorite for all in my house. Do yourself a favor and DOUBLE or TRIPLE this if you have room. It freezes perfectly and warms up to be better than before.
Slow Cooker Paleo Beef Stew with Bacon
4 oz thick cut bacon, chopped 3 tblsp arrowroot powder 3 lb boneless beef chuck, trimmed and cut into chunks 10 oz sliced crimini mushrooms 1 1/2 lb baby carrots
1 (16oz) bag pearl onions, frozen 3 cloves garlic, minced 1/4 cup balsalmic vinegar 1 3/4 cup beef broth 2 tblsp tomato paste 1 tblsp rosemary
Directions:
1. In a large skillet, fry all the bacon until crips, 5-7 minutes. Transfer the bacon to paper towels to drain. Pour off the drippings into a heatproof bowl, leaving about 1 tablespoon drippings in the pan.
2.In a large resealable plastic bag, combine the arrowroot, 1 tsp salt and 1/2 tsp pepper. Add the beef chunks and shake to coat evenly. Return the frying pan to medium-high heat. When the drippings are hot, add half the beef chunks and cook, in a single layer, turning once, until well browned, about 5 minutes each side. Transfer the beef to the slow cooker. Repeat with remaining beef chunks, adding reserved drippings as needed. Add carrots, onion and mushroom on top of beef in the slow cooker.
3. Return the pan to high heat and add the vinegar, broth and tomato paste. Mix well, bring to a boil and deglaze the pan. Pour contents of the pan over the vegetables and beef. Cover and cook on high for 4 hours or on low for 8-9 hours. Stir in reserved bacon and rosemary. Cook, uncovered, on high for 10 minutes longer.