WARNING!
This will make your house smell amazing and you may find yourself writhing with desire until the slow cooker completes its task.  Oh, and you may not want to stop eating….

In all seriousness, this is pretty amazing.

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I’m so excited to share a slow cooker recipe with you.  For me, breaking out the crock pot is a sure sign of the changing seasons.  Not that I want winter to arrive by any means, but I do so enjoy the crisp, cool air of fall and the subtle shift in energetic light of autumn.  Simply said, this is my very favorite season.

This simple recipe is an adaptation of Sarah Fragoso’s of Everyday Paleo Mexican Beef Stew.  Of course, I cannot follow a recipe to save my life, so this is my version ~ but she deserves the credit.

Slow Cooker Mexican Beef Stew

1 lb. grass fed beef stew meat, chopped
1/2 red onion, finely chopped
1 large clove garlic, crushed
3 large beefsteak tomatoes, roughly chopped
1 – 4 oz. can diced Hatch green chiles
2 tsp. chili powder
1 tsp. oregano
1 tsp. cumin
Sea salt and pepper ~ with generosity
2 c. beef broth
2 c. water

Throw all ingredients into your crock pot.  Plug the sucker in and walk away.  Eight hours later (if you can wait that long), you’ll be in heaven.

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I highly suggest topping this creation with a bit of fresh Mexican cheese – Cotija, perhaps.  And, if you’re super creative, experiment with creating some sort of grain free “cornbread” to accompany the stew.  My mind is spinning and I’m thinking {eggs + spaghetti squash puree + coconut flour + ghee + baking powder + a dash of sea salt + honey} may just do the trick!

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