Paleo Mississippi Beef Tips

Travel is kinda my thing. I freaking love it, but there is one part of it that stresses me out…staying on track with my eating.  I’m not talking about the actual vacay either.  I mean, when you walk home, no urge to cook…no urge to workout.  It’s dangerous, and really gets me out of my rhythm.

This last trip, I took matters into my own hands and aside from my trusty shake, I planned a (drum roll) crock pot meal! Because, it takes more effort to put pants on to go to Pollo Tropical than it does to dump things in the crock (and take pictures, for you lovely people).

This recipe rounded out my Paleo Mayo batch for the week where I made Chicken Salad and some Whole 30 Deviled Eggs last week, so no wasted food was an added bonus.  And, after perusing endless buzzfeed food recipes (we all do it) I saw this one, and thought…hold-up, I can paleo-ize this!

When creating this recipe, I wanted it to be fast. That was key, so I went with beef tips rather than a traditional roast and skipped the searing part.  A few ingredient tweaks later, and this was Buzzfeed quality!  And, if you are in the Orlando area…this tasted like Beefy King…so that added to the drool-factor. Enjoy!

Paleo Mississippi Beef Tips

Makes 4 servings.  Cooks 4-8 hours in a crock pot.


  • 1 1/2 lbs Beef Stew Meat or Beef Tips (usually on sale!)
  • 2 Tablespoons Paleo Mayo
  • 2 Tablespoons Bone Broth (or beef broth)
  • 1/2 tsp dill weed
  • 1/2 tsp parsley flakes
  • 1/4 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp fresh pepper
  • 1 tsp apple cider vinegar
  • 5-10  pepperoncini peppers + juice (I used 7)

Pull out your crock pot and put the beef tips on the bottom.  Next, sprinkle the spices over the meat (I try not to dump it all in one spot) then add then mayo and bone broth.  Give it a good stir to mix everything together.  Add the peppers on top (the more peppers, the more kick) and a little bit of juice from the jar.  Cover and let that crock pot do it’s thing!  You can go 4 hours on high (meat will be a little juicy) or 8 hours on low, pending your day.

Serve with your favorite sides (we did asparagus and brussels sprouts) and enjoy!


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