Simple Slowcooker Beef Stew

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I made this easy slowcooker meal for today’s dinner, and with a few tips it was to quick to organise.

Ingredients

1kg chopped chuck steak
250g mushrooms chopped
3 small sweet potatoes chopped chunky
3 carrots chopped chunky
1 cup chicken stock / bone broth
2 tins tomatoes
1 Tbs Paprika
1 tsp garlic
Salt and pepper
A few sprigs fresh thyme – stems removed (use 1 tsp dried thyme if you don’t have fresh)

Place all ingredients into your slowcooker. I had the beef already diced and frozen from the week before, which I had taken out of the freezer the night before. This way half the prep is done already. I chopped all other ingredients into the slowcooker with the meat and added all the spices. Place the slowcooker on Low for 6-8 hours (mine cooks really hot so I use a 24hr timer to make sure it doesn’t overcook)

Tips
  • Pre cut all slowcooker meat ahead of time and freeze in freezer bag for easy slowcooker meal options later in the week or for a few weeks later!
  • Put all ingredients into slowcooker the night before while you’re making another meal and put the insert into the fridge for the next day.
  • Prepare all ingredients for your slowcooker meal on the weekend for an easy option so there is no prep to be done during the week.
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    Crispy Moroccan Chicken Drumettes

    We used to make the most amazing Moroccan chicken strips with rice and a salad salsa. Normally with spelt or Gluten free flour. Since going full Paleo, I have tried combinations of almond flour and coconut flour to get similar results, however nothing ever came really close. Finally I have found a solution that works for a super yummy crispy coated chicken treat! Yes, I do mean treat. Even though this is amazing, I still would not cook like this every single night, but it is so great to have these things available for when you are wanting a great meal that brings back yummy food memories!

    Obviously we put fresh corn in the salsa, (not paleo), but the kids love the fresh corn and we had run out of cucumber so it was the next best thing!

    Ingredients

    20 chicken drumettes (small chicken drumsticks)
    3/4 cup arrowroot flour
    1 Tbs Moroccan spice mix (there are several out there that are are great with no added nasties)**
    1 Tbs Chicken spice mix (paprika, cumin, marjoram, salt, pepper or similar)**
    2-3 Tbs coconut oil or butter/ghee (tastes great with a blend of coconut oil & ghee)

    Salsa

    1 fresh corn cob – cut (substitute with cucumber for paleo)
    1 capsicum diced
    2 tomatoes diced
    1/2 cup coriander chopped

    Cauliflower Rice

    1 head cauliflower – pulsed in a blender to rice consistency
    2 Tbs coconut oil
    1 onion diced (optional if fructose intolerant)
    Salt & Pepper

    Method

    Put flour and spices into a large freezer bag and shake to blend. Add the spices – you can tell it’s right when you can smell the spices in with the flour and it gives off a strong flavour. We used a blend of chicken and Moroccan flavour because of the kids but you can go all Moroccan spice for a hotter flavour!

    Put the chicken pieces into the bag with the spices and flour and coat by shaking in the bag. Heat the oil in a hot frypan and fry the chicken in batches for approx 2min per side until golden. Place into a baking tray on a rack and place in a 200 C oven for 15min until cooked.

    For cauliflower rice, pan fry oil, onion and pulsed cauliflower until cooked to a rice like consistency. Assemble the salsa in a bowl. Serve together on a plate and enjoy the yummy crispy Moroccan flavours!

    ** there are some natural spice blends that you can find around that don’t have rice flour or sugar in them as additives. My fave, is Screaming Seeds brand, but there are plenty of others too, and you can also make your own blends!

    Slowcooker Beef Silverside

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    The orange and maple syrup in this recipe seems to cut through some of the saltiness of the beef, but I have had it without those two things as well and also loved it, so it is optional, but if you have them on hand, give it a go! If you don’t want to use the oranges just fill up the slowcooker with more water. The white sauce I make is nut free, and is based with coconut cream, so it does have a coconut flavour to it. We don’t mind that, but if you want to, test out some different brands to find the best flavour for a less strong coconut flavour. You can also add extra mustard for a richer sauce. I used white potato here because we ran out of sweet potato, but make sure when you are using sweet potato to cut the pieces quite large.

    In Slowcooker
  • 1.5 – 2kg beef silverside
  • Enough cloves to randomly spike the outside of an onion
  • 1 onion
  • 2 star anise (optional – to go with oranges)
  • 2 Tbs maple syrup or honey (you will not taste this)
  • 3-4 potatoes cut in half
  • 4 carrots cut into large pieces
  • 2 Tbs apple cider vinegar
  • 2 oranges
  • Method

    Arrange vegetables around the beef in the slowccoker. Add vinegar, peppercorns, bay leaves, star anise and maple syrup into the slowcooker and squeeze juice from the oranges inside and place oranges on top. Cover with water and cook on low for approx 6hrs. Once cooked, rest for 10min (take away from direct heat of slowcooker and cover lightly with alfoil) to rest before cutting into slices.

    White Sauce
  • 2 Tbs Butter (or coconut oil/ghee)
  • Small Can of coconut cream (approx 270ml)
  • 2 Tbs Dijon or whole grain mustard (or horseradish)
  • 1/2 cup chopped parsley
  • Salt and pepper
  • Method

    Heat butter/oil & coconut cream together for a couple of minutes on a medium heat. Add the rest of the ingredients except for the parsley and simmer all until it thickens (approx 5-10min) then add parsley and serve with meat and veg from the slowcooker!

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    Slow Cooker / Crockpot Tips

    There are a few things that make cooking with a Slow Cooker / Crockpot easy. I have a few things I have found to be really helpful in preparing for my slow cooked meals.

    • Use a 24hr Power point timer – essential for organising the times you want it to turn on so your meal is ready for when you need it. This allows you to cook meals with a shorter time frame and not over cook your meal. Yes you can over-cook, and even after it’s turned off it will continue to cook with residual heat, so its a great idea to have a timer.
      24hr powerpoint timer

      This is what mine looks like, but you can get digital timers too.

    • Meal planning is essential for me. On the weekend, you can fry off your meat and put all your ingredients into a freezer bag or container so you meal is ready in the fridge or in the freezer for a quick weekday meal you can access easily.
    • If you haven’t prepared your meal on the weekend, I often prepare the night before while I am making dinner, place everything in the slow cooker insert and put into fridge for a quick removal in the morning. If you don’t have room for the crock pot insert in your fridge, put everything into a container, freezer bag or bowl for easier access.
    I placed all ingredients into the insert of the slowcooker, put the lid on and placed into the fridge

    I placed all ingredients into the insert of the slowcooker, put the lid on and placed into the fridge

    • Marinating meat for a slow cooker dish later in the week, and putting in bag/container of choice to go in the fridge (for recipes in the next 2 days) or the freezer for any day in the future. Just bring it out of the freezer the day before and put into the fridge for your meal the next day.