Sunday, November 14, 2010

Paleo Beef Stew

So the potatoes don't exactly make this a purest's recipe, but it is close enough.  Feel free to leave them out.  I am interested in anyone comes up with anything to substitute them with.

Paleo Beef Stew
1 lb. beef stew meat (browned)
1 (16 oz) can of tomato sauce
6 carrots, sliced
1 onion, cut into big-ish slices
2 potatoes, cubed
a splash of worchestershire sauce
a splash of hot sauce
1 garlic clove
1-3 c. of water (more if going in crockpot)
freshly ground pepper to taste
2 bay leaves

Cook one of two ways:
1)  Put in a shallow pan (9x 13") and bake in an oven at 350 degrees for 3 hours.  Cover with tin foil while baking.

2)  Put in a crockpot and cook either on low for 8 hours OR high for 4 hours.

Spicy Vegetable Beef Soup!

This is a tomato-based soup that we made last week.  Sorry I don't have a picture of it.  It was pretty awesome, though!

Spicy Vegetable Beef Soup
3.5 c. V8 Hot & Spicy (or Tomato sauce)
2 c. sliced mushrooms
2 bags of frozen soup veggies (mine was carrots, onion, cauliflower & brocolli)
1 lb. beef stew meat, browned and cut into bite-sized pieces
1 zucchini, sliced
1 c. water
Freshly ground pepper to taste
1 bay leaf
1 basil leaf torn up
hot sauce (optional)

This is so easy to make!  We cut up everything and threw it all in a stockpot together.  Let simmer for around an hour.  Delicious!