Primal Crockpot Beef & Broccoli w/ Cauliflower Rice

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I’ve tried a couple Beef & Broccoli recipes before finding this beauty.  The previous attempts all yielded very tough beef, something I can’t stand.  This recipe, though, is really yummy – great sauce for the “rice” and tender, chewable beef.

Crockpot Beef & Broccoli

1 lb of beef, cut into strips.  I buy stir fry beef.

1 cup of beef consomme  (I have used beef broth successfully as well)

1/2 cup of soy sauce

1/3 cup of coconut sugar (I buy this)

1 T of sesame seed oil

3 garlic cloves, minced

about 1 teaspoon of arrowroot powder

2 T of beef broth after the meat has cooked

3 broccoli crowns, cut into small florets, & steamed

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Place beef, sliced, in crockpot.  In a small bowl, mix together consommé, soy sauce, coconut sugar, sesame oil, & garlic.  Pour mixture over beef.

Cook on low for 4-6 hours (depending on how hot your crockpot runs).

Once beef is cooked, cut up & steam your broccoli florets.  I cooked mine for about 8-9 minutes.

While your broccoli is steaming, remove 2 T of beef liquid.  Stir in 1 tsp of arrowroot powder until well mixed.  Add that back into the crockpot and stir until thickened.  Add more arrowroot powder if necessary.

Add in broccoli and stir.  Cook about 10 minutes, to incorporate flavors.

Serve over cauliflower rice.  Enjoy!

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Crockpot Picadillo over Cauliflower Rice

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What is Picadillo?  Good question.  It’s traditionally a spanish mexican dish served over rice or in tacos.  I think it tastes similar to a chili soup.  While I liked this meal, I am not usually a fan of green olives, so I probably won’t make it often.  I still wanted to pass it onto you because I know a lot of you could like green olives and would like this dish much better than myself.

Slow Cooker Picadillo

Ingredients:

  • 2 1/2 lbs 93% lean ground beef
  • 1 cup minced onion
  • 1 cup diced red bell peppers
  • 3 cloves garlic, minced
  • 1/4 cup minced cilantro
  • 1 small tomato, diced
  • 8 oz can tomato sauce
  • 1/4 cup alcaparrado (manzanilla olives, pimientos, capers) or green olives
  • 1 1/2 tsp ground cumin
  • 1/4 tsp garlic powder
  • 2 bay leaves
  • kosher salt and fresh pepper, to taste

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Directions:

Brown meat in a large deep skillet on medium-high heat; season with generously with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and bell peppers to the meat and cook an addition 3-4 minutes.

Transfer the meat to the slow cooker, then add tomato, cilantro, tomato sauce, 1 1/4 cups water, alcaparrado (or olives).  I also added some of the brine from the jar for added flavor.  Then add the spices.

Set slow cooker to HIGH for 3 to 4 hours or LOW for 6 to 8. After it’s ready, taste for salt and add more as needed. Discard the bay leaves and serve over cauliflower rice.

Enjoy!

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Crock Pot Chicken Fajitas

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I love a good crock pot meal – fix it and forget it!  This is about as simple as it gets.

Chicken Fajitas

3-4 chicken breasts

2-3 bell peppers (green, red, yellow, orange)

1 yellow onion

1/4 cup of chicken broth

1/2 tsp of salt (or more to taste)

2 T of cumin

1 T of chili powder

Squirt of lime juice

Tortillas

Fixings (lettuce, cheese, sour cream, guacamole/avocado, etc…)

Combine sliced onion and peppers in the bottom of a greased crockpot. Lay chicken on top of veggies. Pour chicken broth over top. Sprinkle everything with cumin, salt, and chili powder. Give a nice squirt of lime juice over the top. Cover and cook on low for 4-6 hours or until meat is shreddable. When meat is done, shred with two forks and stir back into juices. Serve meat mixture with slotted spoon on tortillas with your choice of fixings.

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