1TeaspoonBouillon powderBeef Chicken or vegetable adjust to taste (optional)
Salt and pepper to taste
Season stew beef with salt and pepper to thoroughly cover all sides
Heat the oil an oven safe Dutch oven pan over medium heat. Add stew beef and brown well, turning once, about 2 -3 minutes per side, until beef browns up. Do not overcrowd pan. Cook in batches, if necessary. Add beef to slow cooker.
Add onions, green onions, garlic, thyme, all spice, bell pepper and bay leaf; scotch bonnet pepper or hot sauce to the skillet. Stir for about 2-3 minutes until onions is translucent.
Add tomato paste, bouillon.Stir for another minute , then add water or broth to the skillet scrape all sidesBring to a boil , remove and and pour in the slow cooker.
Then throw in carrots, potatoes in the slow cooker and salt according to preference
Cover and cook on high for about 3-4 hours or low for 6 -7 hours.
Remove and serve with bread
To make this completely paleo leave out white potatoes and go with sweet potatoes instead. Or better yet use plantains. Be sure to cut them in big chunks so they do not get all mushy when done. Same with the carrots and other vegetables. Didn’t have enough potatoes so I include unripe or green plantains as well. Ripe plantains do not work well here.
Don’t waste your money on expensive cuts of meat. Go with the tougher and cheaper cuts of like chuck, leg shanks, bottom round. It benefits from long hours of cooking- collagen breaks down leaving the meat fork tender and infused with the flavors from the stew. Can’t be beat.
As always 10 minutes of browning and sautéing beef, vegetables and spices yields maximum amount of flavor. You don’t have to but it is advisable. Yields maximum amount of flavor.
If you want to get an extra touch of sweetness then add 1 Tablespoon of brown sugar.