Slow Cooker Tuesday – Hamburger Vegetable Stew

Wow three posts this week! Are you guys excited? This recipe comes from my Paleolithic Slow Cooker ebook but interestingly its not Paleo.  It has green beans in the recipe and Paleo does not allow for any sort of legumes including green beans.  I made it as the recipe stated but if I were truly Paleo the green beans would have to go.

2 tablespoons of coconut oil

2 pounds grass-fed ground beef

2 onions, chopped

4 celery stalks, chopped

2 bell peppers, chopped (any color)

2 cups mushrooms, sliced

5 carrots, sliced

4 cups fresh green beans, snapped into bite-sized pieces

2 15 oz cans of tomato sauce

1 quart beef broth

1 tablespoon raw honey

2 teaspoons cumin seed

1 tablespoon sea salt

2 teaspoons black pepper

IMG_1736Turn your slow cooker on high while you get your ingredients ready.  In a large frying pan, place the coconut oil and let it get hot.  Place the ground beef into the frying pan and brown completely.  Put the beef into the slow cooker.  Put the onions, celery, bell peppers, and mushrooms into the frying pan and saute for 5 minutes.  Put the sauteed vegetables into the slow cooker.  Put the carrots, green beans, tomato sauce, beef broth, honey, cumin seed, salt and pepper into the slow cooker.  Stir the ingredients together.  Cover the cooker and cook for 7 to 8 hours on low.

IMG_1744This was super easy to make and it makes a lot so I took it for lunch all week.  This is probably one of my favorite slow cooker recipes so far.  Happy cooking!

 

 

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