Paleo Crockpot Italian Beef Recipe 45 Recipes

SLOW COOKER ITALIAN BEEF STEW

Steps:

• MEAT AND VEGGIES
• Heat the oil in a large and deep skillet (I used a large cast iron skilleover medium-high heat. When the oil is heated up, place the beef into the hot pan. Brown beef until all sides have a nice sear on them (do not stir too much as the beef will not sear properly). Add in the onions, carrots and celery (do not stir too much, or the beef will not brown properly). Toss in the dried herbs, if using.
• Pour the red wine into the pan, scratching the browned bits off the bottom. Add the salt and pepper. Cook until thickened, about 1 minute. Add the tomato sauce. Bring to a boil. Check the seasoning and add more salt and pepper, if needed. Remove to a 5-6 quart slow cooker.
• SLOW COOKER
• Carefully transfer to a 5-6 quart slow cooker. Add the tomato sauce on top of the meat and veggies. Add in the bay leaves and rosemary sprig. Stir it all gently together to make sure the sauce goes to the bottom of the meat and veggies.
• COOK
• Cook the stew on LOW for 8 hours or on HIGH for 4 hours. Adjust seasoning as needed. Either finish cooking with the lid open (if you want a thicker stew)or keep lid closed if you want it soupier. Before serving, discard the bay leaves and rosemary sprig.

CROCK-POT ITALIAN BEEF

Steps:

• Add dry ingredients to your slow cooker.
• Add wet ingredients on top of dry ingredients and stir a few times, so that the spices and tomato paste are evenly dispersed.
• Set slow cooker to low and cook for six to eight hours. (I actually got tied up in meetings and cooked mine for about eleven hours and it still turned out fine. Don't you love slow cookers?!)
• Once complete, remove the beef roast and shred into hearty chunks. Put shredded beef chunks back into slow cooker and mix well.
• Serve on top of "riced" cauliflower, mashed sweet potato, spaghetti squash, or eat plain like stew. The possibilities are endless!

PALEO CROCKPOT ITALIAN BEEF RECIPE - (4/5)

Steps:

• Prep: Break out your slow cooker. Trim your beef of excess fat, cut into 3-4 inch chunks and set in the pot... crock pot, that is. Peel and chop the carrots, slice the onion and chop the garlic. Add these to the pot with the beef along with the seasonings: salt, garlic powder, basil, oregano, thyme, cinnamon and red chili flakes. Pour in the beef stock and crushed tomatoes. Add the tomato paste and give everything a good stir. Note: This portion of liquid will produce a fair amount of sauce. If you plan to serve the beef sections whole, you may want to reduce the liquid to 1 cup beef stock, 1 cup crushed tomatoes. If you would like to shred the beef in the sauce before serving, keep the liquid measurements as is. Cover the slow cooker, set to low for 5-6 hours. My crock pot is an over-achiever and cooks everything faster than it should. My beef was perfect at four and a half hours, so 5-6 should work for you. Serve with spaghetti squash.