Nothing says winter quite like warm and delicious slow-cooked stew to cozy up by the fire with. Since ‘winter’ in San Diego feels like springtime in most parts of the country, I like to make this stew mainly because it’s easy to make, flavorful and Paleo (obviously). And when the temperatures drop below 40 degrees (this is cold in SoCal), I throw on a sweater and get down with my stew.
If you like a lot of meat in your stew – and who the hell doesn’t? – go ahead and use more than the recommended amount. Ain’t nobody gonna tell you how to make your stew!
Ingredients:
3 lbs of beef stew meat
1 turnip, peeled and cubed
1 small rutabaga
1 leek, sliced lengthwise and chopped
2 cups carrots, chopped
1 small onion
2 garlic gloves
3-4 cups chicken broth (depending on how stew-y and watery you prefer)
salt and pepper to taste
Instructions:
1. Place beef pieces in your crockpot
2. Throw in all ingredients on top, in no particular order
3. Heat on low for 8-10 hours, or high for 4-6
4. Eat by fireplace
How effing easy was that?!