This turned out to be much more delicious than I had imagined! The prep time is about 25minutes, but I always make more than I need for the evening so I’ll keep the rest for a couple days.
Servings: 4
Ingredients:
2 lbs Grass-Fed Beef stew cubes
1/2 cup of Organic Almond Milk Unsweetened
2 medium sweet potatoes
1 medium onion
1 clove garlic minced
20 oz can low sodium diced tomatoes
1 cup organic frozen spinach
1 cup organic baby kale
1 pack of shitake mushrooms (I didn’t end up using the pack of white chopped mushrooms, pictured in the photo to the right)
2 tbsp extra virgin organic coconut oil
1 tbsp organic basil
1 tsp organic oregano
1 tsp organic thyme
1 tsp organic cilantro leaves
1/4 tsp organic chili powder
1 tsp sea salt
1 tsp ground pepper
Instructions:
- Place beef in crock pot, slather on the coconut oil with a knife over the meat (like butter on bread).
- Mix seasoning in small bowl then sprinkle the mixture over the beef. Save half to sprinkle at the end.
- Place cubed sweet potatoes and sliced onion and garlic on top of meat.
- Pour diced tomatoes on top of vegetables, then sprinkle the rest of the seasonings over the tomatoes.
- Cover and cook 6-8 hours on Low.
- About halfway through cooking time, add a cup of kale. Do not mix the kale in, just let it sit on top. And then I added about a 1/2 cup of almond milk to keep moisture in the meat and vegetables.
You’ll know that it’s ready if the meat just falls apart. YUM!
ENJOY!
