It’s been a while, huh? In the meantime, I’ve gone paleo, which seems extremely limiting but has done worlds of good for me. My fibromyalgia is in remission (if I was even correctly diagnosed in the first place), I’m off one inhaler & tapering down other drugs, and I feel amazing! Energetic, sleeping more soundly than I have in over a decade…I could go on and on but I won’t. As a consequence, I’m having reactions to soy and corn. Oh well – it’s still a good trade.
Sunday’s I cook up a storm – usually at least one of the slow cookers are going (I never use the word Crockpot – besides, mine are Hamilton Beach) and I’ve got something in the oven.
This stew is at least 6 servings, depending on the amount of meat you use (and we’re hearty eaters). It freezes well and tastes just as good on subsequent days.
4 Cups Kale or other greens, washed & chopped
2-3 lbs of a cheap cut of grass-fed beef – the more fat the better – like chuck roast or rump
8 oz tomato paste
12 cloves of garlic, peeled
1/2 T cayenne pepper (adjust to taste)
Salt & pepper to taste
3 Tbs. coconut aminos (or soy sauce)
1 medium onion, diced
4-6 cups assorted root vegetables – carrots, rutabaga, radishes, fingerling potatoes (for the non-paleo boy), whatever you can get
32 oz of broth (I typically use Trader Joe’s vegetable broth because it has no sugar)
Put the kale into the bottom of the slow cooker. Cut the beef into large pieces (I usually cut it into 6 – if you cut it into more, you’ll probably want to decrease the cooking time a bit. Spoon tomato paste on top of beef, and sprinkle the garlic cloves around the pieces. Put the rest of the ingredients into the slow cooker. Lid it and cook on low for 8-9 hours.
If you’re freezing some of it in individual servings, make sure you get a garlic clove or two in each container.