“It’s Not Gourmet, Sis!” – Beef Stew with Green Chiles and Yams




This is my favorite beef-based slow cooker meal. While they are all good, this one has the perfect mix of meat and sweet with a hint of heat from the chiles. I like to try to have one chunk of yam/sweet potato per chunk of meat. If you’re looking for a great option for stocking your bank account, I highly recommend this one.

A big thanks to “Belme the Butcher” for helping out with this one. She is a stellar mixer and knows how to plug in a slow cooker like no one else!

I also want to remind you that you can use promo code: RIBRUB to get a free bottle of my Super Radical Rib Rub with any annual subscription in the month of March. This is available to existing members as well, so if you’d like to upgrade your membership, this is a great opportunity.

Thank you for your support and, when you are challenged, do your best to listen to that little Paleo Nick angel on your shoulder whispering in your ear…

“Keep It Paleo!”

Your Pal,

Paleo Nick

“The Butcher” is mesmerized with all things beef.

“It’s Not Gourmet, Sis!” – Beef Stew with Green Chiles and Yams

Ingredient List:

  • 3 pounds beef stew meat (1360g), large dice (chuck or blade roast works well, but look for the packs of pre-cubed stew meat in the meat department)
  • 4 cups onions (340g), large dice
  • 2 cups celery (600g) , large dice
  • 2 cups carrots (375g), large dice
  • 1 28oz. can crushed tomatoes (794g)
  • 1 8oz. can green chiles (227g) (I like the hot ones for this)
  •  (700g) yams or sweet potatoes, large dice
  • 3 tablespoons kosher salt
  • ½ tablespoon freshly ground black pepper
  • 1 handful fresh Italian parsley, chopped or torn (optional)
  • 3 ½ Tablespoons Olive Oil
  • 3 bay leaves

Preparation Instructions:

  1. Combine all ingredients except bay leaves in a mixing bowl and mix well.
  2. Transfer mixture to a 6 quart slow cooker, slip bay leaves in on the side, and cook on high for 6 hours or low for 10-12 hours.
  3. Eat immediately or portion out and refrigerate for up 5 days or freeze for up to 6 months.

“Keep It Paleo!”

Zone Breakdown:

Proteins: (32)

We start with 3 lbs of Beef which after cooking yields 2lbs, or 32oz.  1oz = 28.3G/block.

Carbohydrates: (31.5)

Our Carbohydrates are coming from all the different veggies thrown in here.  The main source of our blocks come from our Onions and our Yam/Sweet Potatoes.  Then the final clocks are made up with our celery, carrots, tomatoes and green chilis.  Here is a breakdown of how the measurements work.

4 Cups of onions (340g) – 21G of Onion = 1 Block, therefore there are 16 blocks from Onions

2 Cups of Celery (600g) – 600g of Celery = 1 Block, so Celery is adding one block

2 cups of Carrots (375g) – 94g of Carrots = 1 Block, therefore there are 4 blocks from carrots

28oz of Crushed tomatoes (794g) – 225G of Tomatoes = 1 Block, so we get 3.5 blocks from Crushed tomatoes

8oz Green Chiles (227g) – 225g of Green Chiles = 1 block

700g Yam/Sweet Potato – 115g of Sweet Potato = 1 block, therefore we get 6 blocks from Sweet Potato.

Fats: (31.5)

We have 3.5 TBS of Olive Oil in this recipe.  3.5 TBS = 10.5 TSP.  There are 3 blocks per TSP resulting in 31.5 Blocks of Fat


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