The long and short(ish) of it is this…
We have had a slow cooker (Crock-Pot) tucked away deep, deep in our kitchen cupboard for a serious long time. I am talking…we haven’t even ever really touched this bad boy! Took it out of it’s box years ago…and never used it!!! Who knows why??? Didn’t bust it out until NOW…a Crock virgin no-longer. Crazy talk right!?! Sure is! I honestly can’t believe what we have been missin’. A sweet ass invention, a set-it-and-forget-it kinda deal! It doesn’t get much better than that. Ohhhh…the possibilities…Stay tuned for a yummy pulled-pork recipe that is in the works!
So, if you have one…take my word and use it! If you don’t own one…a damn good investment. A friend inspired me to dust mine off and give it a whirl. So glad I did. The elk meat ended up being so tender, basically melt in your mouth/fall apart styles. YUM! The rosemary and red wine combo also adds an abundance of flavour. Honestly, one of our best recipes yet. We put this in the slow cooker last Sunday night before bed…and it was ready in the morning (the to-die-for smell actually woke us out of our sleep mid-night) and lasted us both (husband and myself) for 3 + meals this week!!! Going to make it again today!
The photo pictured above was taken at the beginning of the cooking process. As the stew cooks slowly in the Crock-Pot, it naturally thickened on it’s own. I did not need to add in a thickening agent, but if you find you need to – try some coconut flour!
|rosemary elk stew|
- 2 lbs grass-fed elk stewing meat
- 1/2 container of broth
- 1 can of diced tomatoes (minimal ingredients)
- a splash or two of red wine (optional)
- 2 stalks of celery – chopped
- 1 package mushrooms – sliced
- 3 large carrots (I used rainbow ones) – chopped
- 2 sweet potatoes – peeled and diced
- 1/2 head of cauliflower – chopped
- 1/2 head of broccoli – chopped
- 1-2 red/orange pepper – chopped
- 5 shallots – whole
- 10-12 cloves of garlic – whole
- 3 sprigs fresh rosemary – whole
- sea salt
- ground pepper
- start by searing your elk meat (chunks) in a skillet on top of the stove (no need to overcook though, just brown/crisp the outside)
- remove and throw in your slow cooker
- next, wash all your veggies and cut them up into similar sized chunks
- toss them in your slow cooker as well
- pour in your liquid(ish) ingredients – broth, wine and diced tomatoes (canned) – note liquid in slow cooker should come up about 3/4 of the way
- stir in the sprigs of rosemary and/or any other desired seasoning
- set your slow cooker on low and cook for 8-10 hours
- remove rosemary sprigs
- fill up your bowl
• if you don’t have access to elk…no worries…beef will do! You could even try it with certain cuts of pork or lamb. Also, the veggies that I used are not ‘set in stone’ – use whatever you have on hand, what is in-season or anything that you need to get rid of from the fridge! A scrumptious meal that is super simple, filling and comforting as the days get cooler!
Want another Paleo Crock-Pot idea? A friend of mine suggested that I try this…and I think it just sounds too good not to! “Get some beef shanks. After slightly browning them in a pan, throw ‘em in the crocker with some coconut milk. Add lots of anti-inflammatory spices like garlic, ginger, turmeric, onions. Then, some carrots or apples for a little sweetness. Thank me later!”