The 3 of you who follow this website may think I am literally starving right now because I haven’t posted any recipes, which likely means I am not eating. My soul-mate bff told me she was starving to death because I hadn’t posted anything. I realize that I started this website to post yummy recipes right at the same time I started 1,037 other projects. So sometimes things get pushed aside. And while I have about 25 recipes and pictures sitting on my computer, it seems impossible to find the time to sit down and plug them in to my computer. So… hang in there with me while I prioritize all my projects, and get a rythym going. My goal is to post 3-5 recipes a week. Hopefully it doesn’t take me 3-5 years to accomplish this.
Over the weekend my soul-mate bff Sage was here visiting me, and after training she really wanted some gluten free pizza. She hadn’t had a delicious pizza in ages and had been craving it. We decided to order some gluten free pizza from a local place that does a pretty fantastic job. While we were waiting for the delivery fella to bring us our lunch, I started to prepare dinner. The Hubs loves meat and potatoes, and now Sage has a Hubs of her own, so I was going over different easy meals that are not only super simple, but super delicious… and this one will certainly satisfy the Hubs’ love for meat and potatoes.
I didn’t think to grab my camera until the last second because this is such an easy meal I didn’t think to share it. But then I thought… maybe y’all might love it too. I am always looking for crock pot meals, so here is one to share with you.
What you will need:
- 1 tri-tip
- 1 box gluten free organic beef broth
- 4-6 carrots, peeled
- 10-12 small baby dutch potatoes (optional)
- 1 small red onion, chopped
- 3-4 sprigs of fresh thyme
- 2 bay leaves
- 1.5 tablespoons of dried shallots
- salt and pepper
- apple-wood smoked sea salt (optional)
First I warmed a pan on medium heat and added 2 tablespoons of Ghee. Once melted I added the chopped small red onion, the dried shallots, the thyme and bay leaves. I let that saute until the onions were nice and tender.
While this was going on a seasoned one side of the tri-tip with sea salt, a few cracks of ground pepper, and the apple-wood smoked sea salt (to add a little smoky flavor). If you are unsure how much seasoning to add, don’t over-do it. I put maybe 3 pinches of sea salt, 5-7 turns on the pepper mill, and 2-3 pinches of apple-wood smoked sea salt. Once the onions were tender I put the tri-tip in the pan, seasoned side down. I then seasoned the other side the same way. I cooked the tri-tip for about 4 minutes on each side, over medium heat. Just enough to brown and get those flavors going.
I transferred the tri-tip to the crock-pot with all the pan juices and goodies. I added the carrots, cut in to small chunks, and the baby dutch potatoes.These potatoes have a creamy subtle buttery flavor and taste amazing in stews.
You can serve it 2 ways.
On a plate:
Or as stew:
Other variations I have done with this meal is add chopped celery, and I have also added shredded cabbage. Sometimes with the cabbage I add it in the beginning so it sogs up in the juices, and sometimes I add it right on top of the stew about 30 minutes before it is done, so that it steams in the juices but doesn’t get super soggy. I have also cut the cabbage in quarters and placed the chunks of cabbage right on top of the stew. When it is finished cooking, I plate the cabbage quarter first, and then pour the shredded meat and juices all over the top. The good thing about stew is you can pretty much add whatever is in your fridge!