Category Archives: Slow Cooker

Instant Pot Spicy Beef Stew

Instant Pot Spicy Beef Stew

Well, I’m finally back from a week long vacation from Hawaii. I didn’t think I would love Oahu this much, but it was so beautiful and fun. We hiked a bunch, explored, ate local cuisine, and hung out at the beach pretty much everyday. It’s amazing how different one side of the island is from another and they are all so pretty and unique in their own way. It was everything I look for in a vacation and I’m back fully recharged. Check out my Instagram and Facebook page for some of my travel photos because I posted a ton!

No matter how relaxing a vacation is, flying is a bit tough for me and I can feel the intense stress of it every time, so I feel a bit worn out from the 5 hour flight last night. Not worry though, because bone broth to the rescue! I LOVE how quickly I can whip up a meal in my Instant Pot and I did just that with this spicy beef stew recipe.

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Instant Pot Spicy Beef Stew

Instant Pot Spicy Beef Stew

Feel free to adjust the hot sauce if you don’t like spicy foods. I loooooove spicy so I tend to go overboard a bit. However, C (who usually can’t handle too much spicy foods) went back for seconds, so I think it’ll be just fine. Also, if you don’t have an Instant Pot, feel free to throw everything in the slow cooker. You can read the notes section of the recipe to find out how to do just that.

I love incorporating bone broth into recipes. It’s an easy way to consume all the beneficial minerals and nutrients without even thinking about it, especially when your fiancé refuses to drink it straight on its own. I’m such a trickster, but the one that tries to get you to eat healthy. It’s like sneaking in organ meat into recipes, but this is so much less detectable for those with sensitive palates. If you need a filling, healthy recipe that’s also comforting and warming, be sure to make this spicy beef stew recipe. You are gonna love it!

Instant Pot Spicy Beef Stew

Instant Pot Spicy Beef Stew

Instant Pot Spicy Beef StewInstant Pot Spicy Beef Stew
Instant Pot Spicy Beef Stew
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 tbsp ghee or avocado oil
  • 1 lb beef stew meat, cut into cubes
  • 1 onion, diced
  • 3 medium potatoes, chopped
  • 4 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cups kale leaves, stems removed
  • 1 tsp garlic powder
  • ½ tsp black pepper
  • 2 cups bone broth
  • 2 tbsp your favorite hot sauce
  • Sea salt, to taste
Instructions
  1. Set your Instant Pot to Sauté setting and add avocado oil.
  2. Add the meat and stir until the meat is browned.
  3. Add and stir in the rest of the ingredient, except salt.
  4. Close the lid, and make sure the pressure valve is set to "sealing."
  5. Set the Instant Pot to Meat/Stew.
  6. Once finished, about 40 minutes, the Instant Pot will beep. If you are eating right away, hit "Cancel" then release the pressure valve, making sure your hand is away from the opening where the steam escapes. If not, the Instant Pot will automatically switch to the "Warm" setting for the next 10 hours and the pressure will slowly lower on its own.
  7. Taste and salt, if necessary.
Notes
Don't have an Instant Pot? You can place everything in a slow cooker and cook on low for 7-8 hours or high for 3-4 hours!

Instant Pot Spicy Beef Stew - Paleo Gluten Free Whole30

How to Save the Fat from Bone Broth

How to Save the Fat from Bone Broth

Are you making bone broth yet?

Well, it’s something you should look into if you haven’t. Packed full of amino acids, gut healing nutrients, and minerals like magnesium, potassium, and calcium, it’s crazy beneficial for your bone health, digestion, and even contains anti-inflammatory components. Plus, when you make it at home instead of buying it, you save SO much money and you have all the control over the quality of ingredients.

My favorite way to make bone broth is with the slow cooker method. When using bones from animals with higher fat content like beef, lamb, or pork, you’ll notice that you get a good amount of fat in the broth. I love fat, but I usually don’t like to drink it in my broth. One way to deal with this is to place the broth in the fridge overnight. As the broth chills, the fat rises to the top and hardens, making it easy to skim it off with a spoon or a spatula.

How to Save the Fat from Bone Broth

I like to save the skimmed fat from the broth in a separate container because there’s no way I’m throwing away something so nutritious that gives us sustainable, nourishing energy.

However, the fat in this form is hard to use in cooking, and it goes bad quickly because the moisture content is still high from the broth. To make it last longer and to use it as a cooking oil without having it splatter everywhere, you have to cook off the moisture. You can do this on the stove top, but if you know me at all, you know I like to use the slow cooker.

Depending on how much fat comes out of the broth, I usually save it in the freezer until I have enough (usually after 2-3 batches of bone broth). And once I do, I defrost it in the fridge then throw it all in the slow cooker.

How to Save the Fat from Bone Broth

Leaving the lid slightly ajar, I cook it on low for 5-6 hours so all the liquid moisture can cook off. Afterwards you are left with just the delicious fat that you can use for frying, stir-frying, and baking. One of the added benefits of animal fats is that they are highly saturated so they can be used safely in high heat cooking.

How to Save the Fat from Bone Broth

Pour into a glass jar, and once it cools, screw on the lid and store in the fridge. It’ll harden, and turn beautifully creamy and white. With this method, it’ll keep for months in the fridge!

How to Save the Fat from Bone Broth

How to Save the Fat from Bone Broth

 How to Save the Fat from Bone Broth

How to Save the Fat from Bone Broth
 
Prep time
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Total time
 
Ingredients
Instructions
  1. After making bone broth, place the broth in a large pot or container and place in the fridge overnight or at least 5 hours.
  2. As the broth chills, the fat will float to the top and harden. Skim off the fat with a spoon or a spatula. Don't worry if there are bone bits and some broth attached to the fat,.
  3. Save the fat in the freezer until you have at least a cup of fat to render (about 2-3 batches of bone broth).
  4. If your fat is frozen, defrost in the refrigerator.
  5. Place all the fat in the slow cooker, set it on low for 6 hrs. Leave the lid slightly ajar so the liquid can cook off and evaporate.
  6. Once finished, double up a cheesecloth over a funnel to strain into a glass jar.
  7. Let it cool to room temperature completely before screwing on the lid and storing in the fridge.**
Notes
**It's important to keep the lid off until the fat is completely cooled to avoid any moisture that may cause the fat to go bad quickly.

How to Save the Fat from Bone Broth - Paleo Gluten Free Whole30

Slow Cooker Asian Beef Back Ribs

Slow Cooker Asian Beef Back RibsHello from Thailand! Holy crap, what a week I’ve had! Visiting my parents in Korea is always fun because I love spending time with them, and going to Japan with them was just magical, complete with daily hot springs and beautiful Fall foliage. You can check out my Instagram to see what I’ve been up to. I’m completely happy and de-stressing, and I think this is the reason why I haven’t had any major digestive issues like I expected to have. I now know how to navigate myself around Korean food, but almost everything you can eat in Japan has soy sauce in it, so I said, “F it,” and have been eating a little bit of everything while doing the best I can to avoid the ones that are heavily drenched in it or are just fully gluten-ed bread products.

Except for slight discomfort, I’ve been okay. I think it helps that the things I’ve been eating aren’t highly processed. All the food in Aomori, the town I stayed at in Japan, was local and organic. It’s actually a farm town and the food is made with freshly grown ingredients and so, so good.

I also spent some time visiting the beautiful mountains of South Korea called Seoraksan. I used to go to Seoraksan many times with my family when I was younger and it was so amazing to be back again. And now we just arrived in Thailand and it is sweltering hot here, but the food so far has been amazing and I’m loving every minute of it! I may do a recap post or a photo diary of my travels when I get back so stay tuned!

As part of the theme of our vacation, I bring to you today an Asian-inspired dish using beef back ribs.

Slow Cooker Asian Beef Back RibsI made this on a whim when I found grass-fed beef back ribs at the farmers market for cheap. I’ve never cooked with them before and when I’m slightly nervous about how to cook a piece of meat, I throw it in the slow cooker because it’s always a safe bet!

And sure enough, this turned out fall-off-the-bone delicious with delicious Asian spices and flavors.

Slow Cooker Asian Beef Back RibsSlow Cooker Asian Beef Back Ribs

Slow Cooker Asian Beef Back Ribs
 
Prep time
Cook time
Total time
 
Ingredients
  • 4 lb bone-in beef back ribs
  • Salt and pepper, to taste (omit pepper for AIP)
  • 1 onion, quartered
  • 4 green onions, chopped
  • 10 cloves garlic
  • 2 inch piece fresh ginger
  • ½ cup chopped fresh basil
  • ½ cup chopped fresh parsley
  • 6 tbsp coconut aminos or tamari sauce
  • 2 tbsp fish sauce
  • 1 tbsp maple syrup (omit for sugar detox)
Instructions
  1. Cut and separate the beef back ribs.
  2. Place the ribs in the slow cooker and generously season with salt and pepper on all sides.
  3. Place the rest of the ingredients in a food processor.
  4. Blend until you end up with a thick sauce.
  5. Pour the sauce on top of the ribs, making sure they are coated evenly.
  6. Let the ribs sit in room temperature for 2 hours.
  7. Set the slow cooker to low for 7-8 hours until the ribs are tender and the meat easily falls off the bones.

Paleo Gluten Free Slow Cooker Asian Beef Back Ribs