This is my first cooking post in while, but since we have been attempting to convert to paleo, I have had a hard time finding something to blog about foodwise. Let’s be honest: Paleo is really hard to do. We love to eat, and in general we eat pretty well. Paleo cuts out dairy, grains, legumes, sugar, etc. Those are a few of my favorite things! We have decided to start off by converting our dinners to paleo and then move into lunches and dinners. I have attempted to cut down or remove completely oats, dairy, sugar, etc. I know there are friends of ours out there who have mastered paleo; you impress me.
David and I headed to the store and decided we wanted to make a soup for this cold weather. It would go a long way and be easy to make while I went to work on a weekend. We collected a load of vegetables and decided on buffalo stew meat as our big protein. We were both very excited to try this very lean red meat in a meal. I am going to give the ingredients below, but without measurements because frankly I didn’t measure anything! Add as much or as little as you’d like. Substitute veggies. Change the seasoning! Make it your own.
-2 small Zucchini
-1 Green Bell pepper
-2 cans of Diced Tomatoes
-2 lbs Buffalo Stew Meat
These are ridiculously easy. I used a slow cooker. Chop up all the veggies to your liking of size. We did small cuts of everything so everything could fit on the spoon at once for a hearty bite. Once chopped, put everything into your crock pot. Add raw meat and seasonings. Fill with chicken stock till covered. I added the Kale with only about 30 minutes left to cook. Cook on high for 5 or 6 hours.
We were both very pleased with how it turned out. I normally make a beef stew so this was different with buffalo and as a soup. David would add a can of rotel tomatoes if he made it, but I might add a bit more garlic or pre-cook the meat after sautéing the onions, peppers and garlic to help infuse the flavors more.
I hope you try this recipe sometime and let me know what you think!