I’ve been so busy at work these past weeks that my crockpot has been sitting there lonely! So I fired it up again today with a nutritious stew. Even paleo-haters can hardly pooh-pooh this dish. There’s protein, starch (in the form of plantains) and veggies all in one pot.
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Next, cut up the plantains into chunks. You can use ripe or green plantains. If you use green plantains (like here), I found it easiest to peel them by first slicing them into chunks and then cutting off the skin using a good knife.
You can add other vegetables (e.g., onions, swiss chard, kale), but I went for some collard greens, which I just chopped up and threw into the crockpot as well.
The spices come last – I went for a Caribbean taste with my choice of spices to go with the plantains. I put in lots of paprika, some chili powder, cayenne pepper, allspice powder, and salt. Add 3 cups of water and then mix everything up well.
- 2.5 lb beef chuck short ribs, cut into chunks (or other stew meat)
- 6 plantains (ripe or green), skin removed and cut into chunks
- 3 cups of chopped collard greens (can use other vegetables instead)
- 3 cups of water
- ⅓ cup of paprika
- ¼ cup of garlic powder
- salt to taste
- 3 tablespoons of allspice
- 1 teaspoon of chili powder
- 1 teaspoon of cayenne pepper
- Place all the ingredients into the crockpot.
- Set crockpot on low temperature and cook for 8 hours.
- Stir occasionally.
- Add salt to taste.