|This Slow Cooker Southwestern Beef Stew with Tomatoes, Olives, and Chiles can be perfect for anyone who's eating Paleo.|
I have a couple of friends who have embraced the Paleo Diet, so I've been learning more about it. Happily, there's a lot of overlap between my South Beach Diet way of eating and Paleo, so it's not that much of a stretch for me to try to feature recipes occasionally that will work for my Paleo friends. What *can* be challenging is that everyone who does Paleo seems to have their own rules about what they can or can't eat! That's why when I redesigned my blog and added the new row of tabs to categorize the recipes by more diet types, I made a tab that says Can be Paleo. Under that tab you'll find recipes that most Paleo eaters will be able to enjoy, like this Slow Cooker Southwestern Beef Stew with Tomatoes, Olives, and Chiles. And even if you're not eating Paleo, I bet you'll still like this a lot if you like Southwestern flavors!
It did take me a couple of tries to get a version of this that I felt was blog-worthy, and this final recipe is one where you can cook the meat all day while you're at work and then add the rest of the ingredients and finish the recipe when you get home, which I know is helpful for a lot of slow cooker fans. I ate this with a big dollop of sour cream, (which is definitely NOT Paleo), and it was delicious.
I started with a chuck roast, trimmed most of the fat, and cut it into cubes that were just over an inch. You'll need 1 1/2 to 2 pounds of beef cubes.
Heat a small amount of olive oil in a large frying pan and brown the beef well. Don't rush this step; it takes about 10 minutes to get it all nicely browned.
When the meat is browned well, add it to the slow cooker, add one can of beef broth (or homemade beef stock) to the pan and simmer until it's reduced (to concentrate the flavor.)
Add the browned beef, reduced beef broth, 1 cup salsa, chopped onion, ground cumin, Mexican oregano and crushed garlic to the slow cooker and let it simmer on low for 6-8 hours. (Slightly longer won't hurt.)
Drain a can of olives and cut them in half. Add the olives to the slow cooker with the diced green chiles and crushed tomatoes and cook an hour or two on high.
Serve hot, with pieces of lime to squeeze on at the table. And I do recommend the sour cream if you're not eating Paleo!
(Makes 4-6 servings; recipe created by Kalyn.)
I used my Crock-Pot 3-1/2-Quart Slow Cooker for this recipe, but it could have been slightly smaller.
1 1/2 - 2 lbs. lean beef cubes, cut just over an inch square (I used a 2 1/2 lb. chuck roast and trimmed off all the fat.)
2 tsp. olive oil
1 large onion chopped into pieces about 3/4 inch
1 can (14 oz.) beef broth or homemade beef stock, simmered to reduce to 3/4 cup
1 cup salsa (I used Pace Picante Sauce Medium)
2 tsp. ground cumin
1 tsp. Mexican oregano (or regular oregano will probably be okay)
1 T crushed garlic (from a jar is fine)
1 can olives (6 oz. drained weight) drained and cut in half
1 can (4 oz.) diced green chiles (not jalapenos unless you like it really spicy)
1 can (15 oz.) crushed tomatoes
fresh lime slices to squeeze on at serving (optional)
sour cream for serving (optional)
Trim the visible fat from the meat and cut into pieces just slightly over an inch across. (For South Beach Dieters, the guideline is less than 10% fat.) Heat the oil in a large heavy frying pan and brown the meat until all sides are nicely browned, about 10 minutes. Don't rush this step because browning creates flavor in the finished dish.
While the meat browns chop the onion into pieces about 3/4 inch across. When the meat is well-browned add it to the slow cooker and pour the beef broth into the frying pan. Turn the heat to high and simmer, scraping up the browned bits on the bottom of the pan, until the broth has reduced by half to 3/4 cup.
Add the reduced broth, chopped onion, salsa, ground cumin, Mexican oregano, and crushed garlic to the slow cooker and cook on LOW for 6-8 hours (or a little longer won't hurt.)
Turn slow cooker to HIGH. Drain the olives and cut in half, and add them to the slow cooker with the diced green chiles and crushed tomatoes. Cook 1-2 hours longer. Serve the stew hot with pieces of lime to squeeze in (and sour cream if desired.)
South Beach Suggestions:
This recipe would be a good choice for all phases of the South Beach Diet or any other type of low-glycemic eating plan. It's also suitable for low-carb diets, and can be Paleo if you don't use the sour cream.
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.
More Beef in the Slow Cooker:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Slow Cooker Red Chile Beef ~ From Scratch to Plate
Mediterranean Beef Stew with Rosemary and Balsamic Vinegar ~ Kalyn's Kitchen
Slow Cooker Tex Mex Pot Roast ~ The Perfect Pantry
Balsamic and Onion Pot Roast ~ Kalyn's Kitchen
Slow Cooker Shredded Beef for Tacos ~ Elly Says Opa!
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)
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