Slow Cooking Is a Weight Loss Gem


Beef Stew Slow Cooking in a Crock-Pot

At the end of a busy, harried day, is there anything better than coming home to a fully cooked, hot meal? Oftentimes, we come home from work frazzled and short on time, and the last thing we want to do is cook. Thankfully, when you use a slow cooker, a home-cooked meal is ready and waiting for you filling your home with delectable fragrances. Try this recipe for the ultimate in "fix it and forget it" meals:

Crock-Pot Vegetable Beef Soup

This soup starts with a beef, onion and vegetable base. From there, it is fully customizable to suit your family's tastes and the ingredients you have on hand.

  • 1 to 1 1/2 pounds of pastured, organic stew beef
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 2 cloves of garlic, chopped
  • 2-3 carrots, chopped
  • 1-28 oz can of diced tomatoes
  • 1 can of tomato sauce
  • Salt and pepper to taste
  • Olive or coconut oil
  • Hearty fresh vegetables such as green beans, diced potatoes
  • Canned beans such as garbanzo, cannellini, black or pinto
  • Frozen vegetables of your choice such as chopped spinach, mixed vegetables, organic corn, organic peas, edamame, lima beans

Season the stew beef with salt and pepper. Brown the beef on the stovetop in a skillet with a little olive oil. Place browned beef in crock-pot. Add diced onion, celery, and carrots to the skillet. Sweat the vegetables and then place in the crock-pot. Add fresh vegetables of your choice to the crock-pot along with the tomato sauce and diced tomatoes. Add your favorite beans if you choose. Add one to two cans of water. Set on low and allow to cook all day. Before serving add frozen vegetables of your choice and allow them to cook for a few minutes.

Browning the beef and sweating the vegetables helps develop a deeper flavor profile, but if you are short on time, you can place these items directly in the crock-pot. To save even more time, purchase a fresh or frozen mirepoix mix to start.

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