Sunday, August 16, 2009

Crockpot Stew/Soup

My crockpot works harder than my oven during the school year. With so little time to spend in the kitchen as the lazy days of summer allow, the crockpot is a life saver!
You can throw anything and everything into the pot early in the morning and by dinner time, you have a wonderful meal with little work. I tend to double the recipe, so I can put leftovers in baggies and either freeze for a later date, or have for lunch the following day.

1-2 lbs lean meat of choice (grassfed if possible) - cubed
1 c onion, chopped
1 c celery, chopped
1 c tomatoes, chopped
2 c mushrooms, sliced
1 c tomato paste
3-4 cloves garlic, minced
1 tsp ground oregano
1 tsp ground thyme
1 tsp ground rosemary
1/2 tsp ground basil
1/2 tsp ground pepper
2 c organic chicken broth

Combine all ingredients in crockpot, let cook on low heat all day (9-10 hours). If short on time, you can also cook on high heat for 4-6 hours, but the meat is certainly more tender if allowed to cook at low temperatures for a longer period of time. Grass fed beef has 2-4x the omega 3 fatty acids than your grain fed beef you purchase at the typical grocery store (some even have up to 10x the amount!). Grass fed beef can cost more than grain fed beef found everywhere, but in my opinion, the nutritional/health pay-offs out-weigh the cost.

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