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Crock Pot Paleo Stew

This recipe has been modified from the original at Health Bent

Ingredients

  • 3 lbs. short ribs or stew meat (Chuck with lots of marbling)
  • 3 Tbs butter/ Ghee/or coconut oil
  • 3 stalks celery, diced
  • 1/2 yellow onion, diced
  • 2 carrots, diced
  • 4-6 cloves garlic, chopped
  • Handful of sage, rosemary and thyme, chopped
  • 1 qt. chicken stock
  • 2 cups tomato sauce
  • 1 can of tomato paste (will help thicken)
  • 1/4 c apple cider vinegar
  • Salt and Pepper
  • Looking for a little kick? add a few dashes of onion powder, garlic powder and cayenne.

Instructions

  1. Preheat your oven to 250ºF.
  2. In a heavy bottomed, oven safe pot, melt the butter on high heat. Sear your short ribs until you see a nice brown crust on them.
  3. Remove and put them on a plate to hang out.
  4. Add the celery, onion, carrots, and garlic. Sauté until they’ve softened.
  5. Add the tomato sauce, chicken stock, vinegar and herbs.
  6. Place the short ribs back into the pot.
  7. Press a sheet of parchment paper onto the surface of the stew and place into the oven.
  8. Cook for about 4 hours or until the short ribs pull apart easily with a fork.
  9. Once the short ribs are tender.
  10. Remove the short ribs and bones.
  11. Once the meat has cooled, use your fingers to pull apart the meat–believe me, it’s much, much easier than using a fork.
  12. Add the meat back to the pot and serve.

 

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