Welcome to my Paleo beef and pumpkin stew in the slow cooker recipe.
This has to be one of the best healthy recipes that we have done this month. This is because it is one of those recipes that nobody would believe you if you said it was Paleo and you could serve it up to family and they wouldn’t mind. Where as if you were very into healthy eating and you served up a healthy omelette your guests might not be too impressed and want something more substantial.
But everybody and anybody loves a stew. We all grew up on them and there was nothing better than the winter warmer for keeping us warm and satisfied and they would leave us full for hours and hours.
All these lovely flavours along side that lovely creamy sauce and you feel like you have hit food heaven. Obviously our old unhealthy days would have involved a huge loaf of bread and butter to dip in, but when you get into Paleo you could either make yourself some nicely healthy bread or like us you could have yours with some cauliflower rice in order to have even more vegetables.
Then when it cooked serve it for a fantastic Sunday night supper and you can all enjoy a family meal together.
You can also change it depending on the season. For example pumpkin is not always in season and we like to have carrots, courgettes, leeks and other vegetables in it depending on the time of the year.
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Paleo Beef & Pumpkin Stew In The Slow Cooker
- Place your slow cooker on high. Trim all the excess fat off your stewing steak and place in the slow cooker. Season it with ½ of the coconut oil and the salt and pepper. Cook for 1 hour on high.
- Remove the stewing steak from the slow cooker and place in a bowl with all the seasoning and the rest of the coconut oil and mix well. Place back in the slow cooker along with your pumpkin and cook on low for a further 3 hours.
- Serve with fresh herbs.
The Healthy Tree Coconut Oil
We made our Paleo beef and pumpkin stew in the slow cooker using The Healthy Tree’s extra virgin coconut oil.
We are huge fans of coconut oil and from a Paleo point of view it is a fantastic way to get healthy oils into your diet. In the early days we would always have our oil from cheap and unhealthy vegetable oils. Though, since moving to Portugal it has always been about the olive oil. Yet in the last 2 years we have had a slow introduction to coconut oil and as Dominic often says “food tastes superb if you use coconut oil”. Well the chef is right and this Sri Lankian version is out of this world.
It is light in the cooking, full of flavour, easy to cook with and so versatile in a whole range of dishes. We have already used it in savoury and sweet dishes, some nice puddings and it is perfect for cooking a stir fry in.
I was also using it while massaging in the flavours into a joint of pork and it felt like my hands were five years younger when I had finished!
In terms of getting yourself one of these amazing 500ml jars that we personally used in this recipe (or exploring the rest of their range) you can explore more by clicking here. If I were to do it again and/or if I were to currently recommend a good quality coconut oil to you, I would say CHOOSE THIS ONE.