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Crock Pot Beef and Bacon Stew

Gluten free, grain free, and dairy free recipe.

Course Main Course
Prep Time 15 minutes
Servings 4 people

Ingredients

  • 1 lb. beef or venison stew meat organic
  • 4 slices organic uncured bacon
  • 1 can organic fire roasted tomatoes optional
  • 1/2 medium onion sliced
  • 4 large organic carrots peeled & sliced
  • 6-8 organic brussel sprouts optional
  • 2 stalks organic celery washed & sliced
  • 4 cloves garlic, crushed
  • 1 tsp. thyme
  • 4 oz beef broth organic
  • 4 mini bella mushroom washed and sliced
  • 1 c. shredded cabbage, green or purple
  • 2 T. coconut aminos
  • All purpose seasoning Bragg's
  • Real Salt and Pepper to taste

Instructions

  1. Plug in crock pot and set it on a low setting.

  2. Pour beef or venison broth into the crock pot.  Place meat in the crock pot, making sure all pieces are not overlapping each other.

  3. Prepare the vegetables.  Slice the onion as desired.  Slice carrots, celery and washed mushrooms.  Shred a cup of cabbage with a serated knife.

  4. Evenly distribute the vegetables into the crock pot.  

  5. Allow the meat and vegetables to slow cook for 5-6 hours.

  6. Prepare the bacon.  Line a baking dish with parchment paper.  Lay out 4 slices of bacon.  Bake at 350° for approximately 20 minutes.  Remove from the oven when the bacon looks crisp.  Cool.  Set aside.

  7. Crumble the bacon into the crock pot on top of the meat and vegetables before serving.  Another option is to have each person crumble their own bacon on their plate.  Serve warm!

  8. Refrigerate any leftovers.