Paleo Crockpot Beef Stew!

Lets face it…..Winter is coming….I know, WAH! On the bright side, we get to enjoy soups & stews & big pots of warm yumminess! Nothing better than that on a cold night!! I have been addicted to my crock pot these days, just throw it all in & in a few hours everything is delicious & the meat is falling apart! YUM! This stew is night & hearty, full of veggies & so tasty! It’s perfect to put together before you head out to work in the morning!

PALEO BEEF STEW

Paleo Crock pot Beef Stew:

1 yellow onion, sliced

4 medium carrots, peeled & diced

2 med/large parsnips, peeled & diced

4 cloves of garlic, minced

1 1/2 32 oz container beef stock

10 oz package of mushrooms, sliced

About 2.5 lbs of stew beef

1 lb frozen cauliflower, thawed & roughly chopped

S & P, to taste

4 tbsp arrowroot powder + 4 tbsp water

After the veggies are all chopped, this becomes super easy! Put the carrots, parsnips, garlic & onions on the bottom of the crock pot. Add the beef on top of that. Add the beef stock & a little salt & pepper. (you’ll add more later!) Cook on low for about 8 hours until beef is super tender. **When you are about 30 minutes from being done, add in the thawed cauliflower, the arrowroot mixed with water & some more S&P to taste! Mix it all together! Enjoy with some paleo garlic toast, OR piled on top of some Cauli-mash!!!! (I’m drooling….) Cheers! ❤

Paleo Chicken Pot Pie Casserole

Ohhhhhh hey!!!!! Doug & I just returned from the good ole state of Vermont!!! Gorgeous weekend of hiking, leaf peeping & more importantly, EATING! It was so cold up north, that when I got home this afternoon I was inspired to make something warm & cozy!!! Can you think of anything better than Chicken Pot Pie?!?!! YUM! I have made a Chicken Pot Pie before, with the whole crust situation, but this time I wanted to change it up! This is how Chicken Pot Pie CASSEROLE was born!!! What an amazing day! So anyway, this is a relative of the traditional dish, sporting a beauuuuuutiful crumbly top instead of the pie crust! =) Equally as delish…promise!!! ❤

fall leaves

Chicken Pot Pie Casserole:

Filling Ingredients:

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About 1 1/2 lbs chicken breast, cubed pretty small

4 small-med carrots, peeled & diced

1 yellow onion, diced

4 celery stalks, trimmed & diced

1 cup chicken stock, unsalted

3 garlic cloves, minced

3 tbsp ghee, butter or EVOO to saute in

2 heaping tbsp of arrowroot powder

3 tbsp tap water

Sea Salt & Pepper, to taste

Crumble Ingredients:

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1/2 cup tapioca flour

1/2 cup coconut flour

3 tbsp flax meal

1 tsp sea salt

1 tsp garlic powder or other seasoning of choice!

1/2 cup water + 2 tbsp

Preheat oven to 350. Then start with a large cast iron skillet, or another pan that is oven safe. Heat the butter or EVOO over med/high heat. Add in the onions, garlic & carrots. When they start to get soft, add in the chicken to cook. When almost cooked, add in the celery & chicken stock & bring to a boil. Bring down the heat & simmer for 5 minutes. Add in your salt & pepper to taste. While this is happening, in a small bowl, combine your arrowroot powder with the water until fully combined. Add that mixture to the chicken mixture to thicken. Stir to evenly distribute & then remove from heat. Now for the crumble…..

Crumble:

In a mixing bowl, add the tapioca flour, coconut flour, flax meal, salt & seasoning. Stir with a fork to combine. Then put in the water & mix until you get a crumbly consistency! Sprinkle this over your chicken mixture & put into the over for 30 minutes. Then finish under the broiler for 2 minutes to get golden brown!! Enjoy on a cold night……or ANY night!! =)

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