Here are some great ideas on what other Paleo followers stock thier pantry with

http://everydaypaleo.com/2010/12/30/mulligatawny-soup-and-some-new-year-advice-and-ramblings/

http://jensgonepaleo.blogspot.com/2011/01/my-pantry-and-fridge-staples.html

What are some of your staples or things you always have on hand?  Please leave a comment and let us know.

Here are some of my favorites:

Omega 3 eggs and a carton of vegetarian fed, non caged eggs

 Bacon

Coconut Shreds

coconut flour

frozen berries

Organic Apples

dates (my favorite is fresh organic Medjool dates)

Dried Organic Mission figs (Costco sells these now in a large bag, no additives)

Natural black Olives

El Pato (this should have been near the top, I use it all the time)

Natural Organic applesauce

Almond butter

raw almonds

raw Pecans

Lettuce

zucchini

Onions

Celery

Organic frozen chicken breasts

Whole Organic Chicken (either fresh or from the freezer)

Coconut Oil

Butternut squash

Coconut milk (both skim and regular)

Carrots

Canned Salmon (wild Alaska caught)

Canned beef ( for those crazy days)

Acorn squash  

Sweet Potatoes

Grass Fed Organic Ground beef

These just a few of the things I like to have on hand, the ones I could think of off the top of my head.  There are many other items we use regularly, but these are the items it would be hard to do without.

A Remake Of Beef Stroganoff (New and Improved)

Before I get into the recipe, I will remind you I am feeding a family of 9.  It can easily be cut in half.  
On the other hand this will give you ton's of leftovers for the following days or you could invite someone to join you for dinner.    

BEEF STROGANOFF 
(Almost like soup so serve in bowls) 

4 pounds ground beef (80% Grass fed)

1 large red onion, chopped (about 1 1/2-2 cups)

2 cups sliced mushrooms 

1 cup beef broth

2 14 oz cans of coconut milk (I like to use one light and one regular)

6 medium Zucchini, sliced very thin

4 large carrots, sliced very thin

6 large cloves of garlic, pressed in garlic press

1-2 tsp sea salt (to taste)

1  tsp chili powder

1 tsp ground black pepper

1 tsp ground hot mustard powder

1/4 tsp cayenne pepper

1 tsp dried basil (or more, to taste)

2 tsp dried chives 

4 Bay leaves

  First chop your red onion and then add it to a large skillet along with the ground beef.  Brown the beef over med-high heat, cooking until the meat is browned and onions are tender.  Meanwhile, slice the carrots and zucchini length wise with  a vegetable peeler or mandolin.  You are trying to create thin Noodle type strips.  Once the meat has browned, (I don't drain mine but you can if you would like), then add the vegetables and all the remaining ingredients.  Bring to a boil.  Reduce the  heat to low, cover and simmer for about 10 minutes.   Then uncover and simmer for another 10-15  minutes or until zucchini and carrots are to desired tenderness. 

If you let it cook longer this will infuse the flavors more. 

This is a huge family hit, they all love it!   Dinner is served!  Yum!   This is also a very good example of an economical Paleo meal, I buy organic carrots in bulk and the zucchini is  usually very inexpensive (it cost me $2.00 for 7).  Your most expensive ingredient is your meat.  This feeds our whole family and I usually serve it with a side of fruit for the kids, or an extra vegetable.