This is a cold-weather favorite at our house because it is hearty, warm, filling, and has beef in it, which is a must if you are feeding a hungry farmer like my husband! Plus, beef is one of the most nutrient-dense food choices around–full of b vitamins, iron, protein, and zinc, to name a few, all while being relatively low-calorie.
Even better, it all goes together in one big pan, meaning only one dirty dish (if you use the method of parchment paper on a baking sheet in the oven to cook the bacon). Recipes at my house have to meet certain rules–simple, kid-approved, and healthy. This dish meets all of those criteria!
Smoky Beef Stew
Adapted from Stupid Easy Paleo and the 21 Day Fix Extreme Nutrition plan
By Michaela Gasseling
½ lb bacon
2 lbs beef stew meat
1 tsp sea salt
1 tbsp smoked paprika
1 tbsp chili powder
½ tsp ground chipotle pepper
1 large sweet onion, diced
1 red bell pepper, diced
4 cloves of garlic, crushed
1 cup low-sodium beef broth
4 medium sweet potatoes, peeled and diced
14 oz can fire-roasted diced tomatoes
2 tbsp tomato paste
Salt & pepper to taste
Green onions, sliced, for garnish, optional
- Cook bacon in 375 degree oven on parchment lined baking sheet until crispy (about 15 minutes). Let cool and chop.
- In a large skillet (a cast-iron skillet works great!) over medium-high heat, pour the leftover bacon fat from the bacon. Add the beef, salt, paprika, and chipotle pepper. Stir often until the beef is cooked through, about 8 minutes.
- While beef is cooking, prep the sweet potatoes, onion, and garlic.
- Add to the pan the sweet potatoes, onion, and garlic. Stir until browned, then add broth and tomatoes.
- At this point, you can add beef mixture to a slow cooker and set on low for 5-6 hours. OR, you can add remaining ingredients to the cast-iron skillet and continue cooking on low for about an hour.
- Adjust seasonings with salt and pepper, top with sliced green onion and crumbled bacon and ENJOY!