Wednesday, July 9, 2014

Paleo Butternut Beef Stew

I know it's a 1000 degrees outside but with all this rain, I felt like making something hearty.  

Beef Roast 4-5 lbs
Butternut Squash 3 cups cubed
Onion 1 large cubed
Carrots 1 cup sliced 
Pepper 1 cup sliced any color
Tomatoes 1 cup crushed
Beef Broth 1 cup all natural
Tomato Paste 2 tablespoons 
Coconut Amino's 2 tablespoons 
Balsamic Vinager 2 tablespoons 
Chipotle Peppers 2 tablespoons cubed
Red Curry Paste 1 tablespoon 
Garlic 2 cloves minced
Olive Oil 1 tablespoon
Parsley 1 tablespoon dried
Paprika 1 tablespoon 
Sea Salt/Pepper 1/2 teaspoon each

Line Crock Pot with Olive Oil and layer Veggies and Beef Roast inside.  Add all remaining ingredients and cook on low for about 6 hours until tender.  Serve with dolup of Cocont Cream and Avacado!

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