Green Chile Beef Stew (GAPS friendly, gluten- and grain-free)

This recipe simmered all day in the crockpot, and the results were fabulous! Tender, juicy meat and great flavor.  My husband was super excited about it, proclaiming "I want this for my birthday!"  I sent a bowl home with my mom (who is not on the GAPS diet), and she loved it as well!

If you don't have a slow cooker, you could easily cook this on the stovetop over a very low flame, or use an oven-safe pot and cook it all day in the oven set at 225 degrees F.

Green Chile Beef Stew:

• 4-pound beef roast (mine was an arm roast, but you could use any roast or even a brisket)
• one white onion, chopped
• filtered water 
• 6-8 cloves of garlic, sliced
• juice from 3 limes
• 2 Tb cumin, divided
• 1 Tb oregano, divided
• 1 tsp thyme, divided
• salt and pepper to taste
• 3 carrots, peeled and chopped
• 1.5 c. green chile, mild or hot, chopped (I used some from the freezer that had already been peeled and roasted; try to avoid using canned chile as it has poor flavor)
• 1/2 c. sour cream
• grated cheddar cheese, sour cream, and avocado as garnish

Chop the onion and place in the bottom of a slow cooker.  Place beef roast on top of the onion, and add enough water to reach about 2/3 of the way up the side of the roast, with the top of the roast sticking out of the water (this will allow the top of the meat to marinate in the lime juice and spices).  I have an oblong slow cooker, so I cut my roast in half lengthwise and placed the two pieces side-by-side.  If you have a smaller, round slow cooker, you could just leave the roast intact.

Sprinkle garlic, salt and pepper on top of the meat.  Then sprinkle the meat with 1 Tb cumin, 1/2 Tb oregano, and 1/2 tsp thyme.  Squeeze the juice of 1.5 limes on top of the spices to allow the top of the meat to marinate while the rest cooks in the water. Allow to cook on low for about 4 hours, and then add the chopped carrots and green chile.  Flip the meat over so that it is on top of all of the veggies, then season the meat with salt, pepper, 1 Tb cumin, 1/2 Tb oregano, and 1/2 tsp thyme.  Squeeze the juice of 1.5 limes on top so it can marinate once again. 

[NOTE: Since I was home all day, I was able to cook the meat and onion for 4 hours before adding the remaining veggies and flipping the meat over to marinate the top with lime juice and spices once again.  This ensures that the carrots and chile won't be overcooked, and that the meat will be very flavorful.  If you won't be home to flip the meat, go ahead and add all of the veggies at once as well as all of the spices and lime juice (or you could even marinate the whole roast in lime juice and spices overnight before cooking).]

After cooking on low for a total of 8 hours, set the pot to "Warm" and allow to cool slightly.  Use a fork to shred the meat in the pot.  Then add the 1/2 c. sour cream and stir.  Check the seasonings, adding any more salt, pepper, or spices as desired.  If time allows, leave the pot set on "Warm" for about 2 hours (or at the very least, turn off the pot and allow to sit for 30 minutes).  This will allow the meal to cool down and the meat will be wonderfully tender.  

Ladle into bowls, and garnish with sour cream, grated cheddar cheese, and ripe avocado chunks.  Enjoy!

This recipe is part of Monday Mania at The Healthy Home Economist, Fight Back Friday at Food Renegade, and Pennywise Platter at The Nourishing Gourmet!