1teaspoonbouillon powder,beef, chicken, or vegetable (optional, adjust to taste)
2cupsbroth(or water) more as needed
2-3largecarrots,cut in large chunks
2-3poundspotatoes,cut in large chunks
2-3tablespoonsparsley,optional
Salt and pepper to taste
Instructions
Season stew beef with salt and pepper to thoroughly cover all sides.
Heat the oil in an oven-safe Dutch oven or pan over medium heat. Add stew beef and brown well, turning once, 2-3 minutes per side, until beef browns up. Do not overcrowd the pan. Cook in batches, if necessary. Add beef to the slow cooker.
Add onions, green onions, garlic, ginger, thyme, allspice, bell pepper, bay leaf, scotch bonnet or hot sauce, and smoked paprika to the skillet. Stir for 2-3 minutes until the onions are translucent.
Add tomato paste and bouillon. Stir for another minute, then add water or broth to the skillet and scrape all sides. Bring to a boil, remove, and pour into the slow cooker.
Toss carrots and potatoes into the slow cooker and add salt and pepper according to preference.
Cover and cook on high for 3-4 hours or low for 6-7 hours.
Remove and serve with bread. Enjoy!
Notes
To make this 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, and 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. It can’t be beat.
As always, 10 minutes of browning and sautéing beef, vegetables, and spices yields the maximum amount of flavor. You don’t have to but it is advisable.
If you want to get an extra touch of sweetness, then add 1 tablespoon of brown sugar.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.