Creamy Beef, Kale, and Tomato Stew (Paleo, Gluten-free)
A delicious slow cooker crockpot recipe full of beef, kale, red peppers, and carrots and seasoned with paprika, tomato, nutmeg, and thyme.
Servings: 6
Ingredients
- 2 Tbs olive oil
- 2.5 pounds beef cubes ( steak tips, stew meat)
- 4 tsp minced garlic (This was 6 smaller cloves of garlic for me)
- 1 cup minced yellow onion ( this was one onion for me)
- 2 Tbs tomato paste
- 2 tsp salt
- 1 tsp ground black pepper
- 2 tsp paprika
- 1 tsp dried rosemary
- 1 Tbs coconut flour
- 1/2 cup canned coconut cream ( or coconut milk)
- 2 cups strained tomatoes ( Pomi is my favorite brand, made with only tomatoes)
- 2 cups chicken stock ( 1-2 cups)
- 1 Tbs maple syrup
- 2 cups baby carrots ( or 4-6 regular sized carrots cut into 1.5 inch pieces)
- 1 medium-large rutabaga peeled and diced ( or 2 parsnips)
- 4-6 cups chopped kale
- 1 cup diced red pepper
- 1/4 tsp ground nutmeg
- 1/2 tsp dried thyme
Instructions
- In a small bowl, add the salt, pepper, paprika and rosemary and mix it all together.
- Then, put the garlic and onion in the frying pan, along with the olive oil and heat over medium-high heat.
- Mix the garlic and onion into the oil with a spatula and cook for 1-2 minutes. Add the tomato paste to the pan and mix and cook for 1 minute. Put the meat into the pan and pour the spices on top. Let the meat cook for 2 minutes, flip and cook for another 1-2 minutes.
- Then, put the meat into the slow cooker. Scrape the pan with a spatula, putting everything into the slow cooker.
- Put 1 Tbs of coconut flour on top of the meat in the slow cooker, mix with a spatula.
- Then, put the coconut cream, strained tomatoes, chicken stock, and maple syrup into the slow cooker on top of the meat. Mix with a spatula.
- Then put the carrots, diced rutabaga ( or parsnip), chopped kale, diced red pepper, nutmeg and thyme into the slow cooker. Mix one last time with a rubber spatula to evenly distribute everything in the slow cooker.
- Cook on a high setting for 6-6.5 hours or on a low setting for 9 hours.
- Mix the stew before serving and enjoy!
Notes
Note: my original recipe only called for 1 cup of chicken stock, but I find 2 cups results in a better liquid ratio.
Nutrition
Calories: 522kcal | Carbohydrates: 30g | Protein: 50g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 120mg | Sodium: 1213mg | Potassium: 1659mg | Fiber: 9g | Sugar: 15g | Vitamin A: 11713IU | Vitamin C: 102mg | Calcium: 245mg | Iron: 8mg