A wise man once said “Its been a long time since I rock and rolled”. Well that’s a little like what this blog post feels to me. Its been a fun yet not conducive for blogging past couple months for me so I hope you will bear with this blog while it goes through a bit of a transition period.
Fall is here and with it comes the hearty stew one of my all time favorites that just doesn’t taste quite as good when its 90 degrees out. I’ve been making my way through these 12 One-Pot Paleo Meals and all have been excellent. I adapted this recipe from Beef Tagine via Primal Palate and made enough modifications that I considered it worthy of a new post. Enjoy!
Note: feel free to substitute beef stew meat (really any kind will do but tougher fattier cuts are best for the slow cooker). My vegetarian friends could even go meatless with vegetable stock over a bed of quinoa/couscous.
Serves: 6-8
Chop carrots[1], celery[2], and mushrooms[3]. Peel potatoes and chop into approximately 1" cubes.
Heat skillet over medium-high and add olive oil. Once oil is plenty hot brown the buffalo cubes approximately 1 minute per side. You may also want to cut the buffalo chunks into smaller sizes prior to cooking. Transfer buffalo meat to slow cooker (or large pot).
Add the rest of the ingredients to the slow cooker except the tomatoes and mushrooms and cook on low for 3-5 hours. Now add the tomatoes and mushrooms and continue cooking an additional hour. Add salt and pepper to taste.
Total cooking time=4-6 hours.
[1] http://www.huffingtonpost.com/2012/07/18/easiest-ways-to-chop-carrots_n_1684227.html
[2] https://www.youtube.com/watch?v=qmeMhTSjXkg
[3] https://www.youtube.com/watch?v=O7gjdXn7Ask
