Slow Cooker Beef & Chorizo Stew


The temperatures in Texas dropped suddenly - no surprise, we tend to go through all four seasons every week - and I was craving a hearty stew. I came across a stew on Eat Burn Sleep that used oxtail instead of beef. I don’t really care for oxtail, lamb or veal because it’s too gamey for my taste so I figured I would turn it into a beef stew instead. This stew is not only delicious and packed with different flavors, but it’s paleo friendly as well. Win-win in our house.



Sear the ground beef on all sides until brown. Once done, add the beef into your slow cooker.

Chop the celery and carrots into medium slices. Peel the shallot onions.

Put the carrots, celery, shallot onions, garlic, chorizo, diced tomatoes, paprika, salt and pepper and 2 bay leaves into the slow cooker.

Cook on high for 4-6 hours or on low for 6-8 hours.


  • 1.5 - 2lbs of beef stew meat

  • 6 slices of chorizo

  • 4 carrots

  • 3 celery stalks

  • 6 gloves of garlic

  • 10 shallot onions

  • 2 cans of diced tomatoes

  • 1 teaspoon paprika

  • salt and pepper, to taste

  • 2 bay leaves