Slow Cooker Swiss Steak (Whole30 Compliant)

Swiss Steak

I love Swiss steak; however, I haven’t tried making it since we started on our Whole30 turned Paleo turned Primal adventure.  There is a *little* something missing in this recipe.  Typically, Swiss Steak is made with dry sherry.  I was determined to make this Whole30 compliant, so I left that part out.  Honestly, unless you eat this all the time, you won’t notice the sherry missing.  If you include alcohol in your cooking, reduce the chicken stock by 1/4 C and add in 1/4 C of dry sherry or some sort of dry wine.  Just know that it’s not necessary.

I served it with some chopped Honey Crisp apples.  At this point, we still had a few left.  Man…those suckers are addictive!  If we have them around the house, I WILL eat them.  I guess there are worse things that I could be doing…like crack or Little Debbie snacks…but still.  It’s not totally a food-with-no-brakes for me, but it’s pretty darn close.  Anyway, the apples were really lovely with the steak.

Also, I wanted to use an affordable cut of beef for this.  Because it’s in the slow cooker, it’s a bit easier to get away with the less expensive cuts because it basically braises all day.  That is one of the many benefits of using the slow cooker: you get expensive tasting meat for cheap prices.  When you’re willing to wait for the braise, it tastes like the good stuff every time.

Slow Cooker Swiss Steak (Whole30 Compliant)

Serves 4-6

6 beef shoulder steaks (this will work with just about any cheap steak cut–the shoulder steaks are what I had on hand)

1/2 pound mushrooms, sliced

1 medium onion, thinly sliced

1 tsp dried thyme

1 1/2 tsp paprika

1 C chicken stock (if you use alcohol, use 3/4 C chicken stock and 1/4 C dry sherry or wine)

2 Tbsp tapioca starch

4 Tbsp coconut oil

salt and pepper to taste

2 Tbsp chopped Italian parsley

1/2 C coconut milk

 

1.- Heat heavy skillet over medium heat.  Add 1 Tbsp coconut oil.  Add mushrooms and cook covered for 5 minutes.  Uncover and cook until browning and liquid has reduced a bit.  Place in slow cooker.

2.- Return pan to heat.  Season steaks with salt and pepper.  Add 1 Tbsp coconut oil to pan.  When hot, place steaks in pan and brown steaks on all sides.  Remove to plate and set aside.

3.- Add 2 Tbsp coconut oil to pan.  Add sliced onions, thyme, and paprika.  Stir and cook 1 minute.  Add tapioca and stir well, cooking 1 minute.  Whisk in chicken stock (and sherry, if using).  Add pan contents to slow cooker.

4.- Layer steaks on top of mushrooms and onions.  Cover and cook on low for 6-8 hours.  Remove steaks to plate and cover with foil.  Add cream and parsley to broth, heat 10 minutes, ladle over steaks, and serve immediately.

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