When cooking tough beef cuts like roasts and stew meat I always use something acidic to tenderize it and slow cook it all day. Tomatoes are my choice but if you’re sensitive to tomatoes just add some vinegar and a carrot in the crockpot.

I sometimes get Elk or Bison meat from the farmer’s market and use those in place of beef in these recipes. The taste is a bit different but I find it’s not necessary to modify the ingredients. Don’t be afraid to try different types of meat!

Beef Roast with Mushroom Sauce
This is the meal to serve if you have non-SCD company over. Serve it with a side of roasted zucchini or squash and some sautéed greens and this is the most delicious meal!

2-3 lb beef roast
1 onion
1 tomato (or omit and put 1 tbsp vinegar, 1 large carrot)
1/4 cup stock
red pepper flakes (optional)
sea salt

Chop onion and tomato and place in bottom of crockpot. Place roast on top and pour stock over. Sprinkle with spices. Cook on low all day 9-10 hours.

Mushroom Sauce:
8 oz mushrooms (best are a mix of shitake, cremini, baby bella, anything but plain white mushrooms)
1/4 cup onion, minced
1 cup chicken stock
1/4 cup butter
2 tsp white wine
1 bay leaf
1/2 tsp thyme
1 tsp pepper
1/2 tsp salt

I prepare the mushroom sauce just before dinner. In a saucepan sauté the mushrooms and onion in butter for 3-5 minutes. Add stock, wine and all spices. Simmer uncovered for 15-20 minutes. Remove from heat and let it sit for 5 minutes. Spoon over slices of roast beef. This mushroom sauce also goes well with chicken or turkey.

Beef Meatballs
This is my go-to recipe for beef meatballs. It goes great with the tzatziki dip recipe. These freeze well and can easily be made in bulk by doubling or tripling the recipe.

Makes 15 large meatballs.

1 lb ground beef
1 egg (optional)
1/4 cup onion, minced
2 cloves garlic, minced
1 tsp coriander
1 tsp pepper
1/2 tsp paprika
2 tbsp fresh parsley, minced
1/2 tsp salt

Mix all spices in a bowl. Add egg and mix lightly. Add beef and work the spices/egg mixture in with your hands. Form into meatballs and place in a glass baking dish. Bake at 350F for 25-30 minutes.

Easy Crockpot Beef Stew

2 pounds beef stew meat
6 oz tomato paste
4-6 ice cubes of beef stock (around 1/2 cup)
1 large onion
1 large carrot
1 celery stalk
2 cloves garlic
1/2 tsp paprika
1 tsp parsley
pepper & sea salt

Cut up onion, celery, garlic and carrot and place in bottom of crockpot. Place stew meat on top. Sprinkle meat with spices. Spoon tomato paste on and around meat. Place stock cubes on top. Add about 1 inch of water in the bottom of the crockpot. Cook all day on low (10 hours).

Steak with Mushrooms and Onions
I never used to like steak, and rarely eat it now. But, when I do eat it, it has to be with mushrooms and onions.

paprika, thyme, garlic, pepper & sea salt
1 large onion, cut into long strips
8oz mushrooms (best are a mix of shitake, cremini, baby bella, anything but plain white mushrooms)
2 tbsp butter

Rub steaks with spices. Cook on the barbeque over low-medium heat.

Chop onion and mushrooms. Melt butter in a cast iron pan (this can be done on the barbeque as well or over the stove). Sauté onion and mushrooms until just a bit soft.

Serve steaks coated with sautéed onions and mushrooms.

Cheesy Meatballs (egg-free)

cheddar cheese, cut into small 1/2″ chunks
1 lb ground beef
2 onions
2 garlic cloves
SCD ketchup

Chop onions and garlic and cover the bottom of an oiled pan with them. Sprinkle salt on the ground beef. Form the beef into rounds. Press into one and place cheese in center, folding beef back over to seal cheese in. Place meatballs in pan, with a piece of onion covering each. Bake at 350F for 35-40 minutes, turning once. Serve meatballs only (no garlic or onions) covered with ketchup.

Beef Stir-fry
Serves 4
I adapted this recipe a little bit from a video I found online here: How To Make Beef Stir Fry With Broccoli. This video is great for showing you how to cook stir-fry.

1 lb beef, (steak works best, don’t use stew meat)
salt and pepper, to taste
6 tbsp sesame oil (or peanut oil)
2 cloves garlic, minced
1 inch ginger, minced
1 chili pepper, minced
1 zucchini
2 green onions
1 tbsp fresh coriander
1 tsp dried basil
2 tbsp lemon juice (or lime juice)

Cut meat into thin strips and add salt and pepper. Heat wok to a high heat. Add oil. Add garlic, ginger, and chili pepper. Stir then add meat in small batches. Add more oil and stir well. Then add more meat. Cook for a couple minutes, stirring occasionally. Remove wok from heat. Place meat in a dish and set aside. Leave some oil/juice in the wok.

Add zucchini and mushrooms to wok, return to heat. Cook for a few minutes.

Add meat to wok, stir well. Add lime juice, coriander, basil, and onions. Mix well by tossing.

Remove from heat. Serve immediately.


I have been following the Specific Carbohydrate Diet since January 2008 to recover from Celiac disease. As part of the diet, I don't eat grains, sugar or potatoes and prepare all my meals from scratch.


  1. Great post Kat!

    Starting with high quality ingredients, and treating them with respect is a sure fire way to enjoy what we eat!

    Be Well,

    Maximillian Barry, CPT

  2. Thanks Max and glad to see you are sharing some great recipes too (and fitness tips of course).

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