(revised to meet my paleo eating. Add 2 cups freshly cooked navy beans if you tolerate them)

Serves 8-10

  • 2 pounds carrots, peeled and sliced thick
  • 6 cloves garlic
  • 1 bay leaf
  • 4 ounces bacon or pancetta, cut into 1/2 inch strips
  • 1 large onion, finely chopped
  • 2 tablespoons tomato paste
  • 4 cups beef broth/stock
  • 3 pounds pork shoulder, cut into 2 inch pieces
  • 1 pound chorizo sausage, cut into 1 inch pieces
  • 4 bone-in chicken thighs
  • 1 teaspoon salt
  • Fresh pepper

In medium skilled, cook bacon until golden. Add onion and cook until soft and tender. Stir in tomato paste & 1 cup of the broth. Bring to a simmer.

Arrange carrots in bottom of crock pot. Layer meats on top. Add onion/garlic mixture, along with remaining 3 cups beef broth, salt, and pepper.

Cover and cook on low for 8-10 hours.

Skim fat from the cooking liquid and remove bay leaf.

Serve with roasted butternut squash and sautéed greens.


Pork & fennel stew
Pork & fennel stew