Slow Cooker Beef Stew {21 Day Fix Approved}

21 Day Fix Approved Beef StewWow, what a crazy few days here in Oklahoma. The freezing rain that has taken down many trees and power lines in the metro area and left so many without electricity has really wrecked some serious havoc. I can’t think of a better meal for these cold days than beef stew. It’s so filling, comforting, and when you make it fresh (not from a can) it can really pack layers of great flavor.

I was able to adapt the Beef Stew recipe from Autumn Calabrese’s 21 Day Fix Cookbook, Fixate, to create the following slow cooker recipe. With busy family schedules, I turn many recipes into slow cooker friendly recipes. There is nothing better than a balanced, 21 Day Fix approved meal ready in your slow cooker once you get home from work.



Ingredients – Beef Stew

1 tsp olive oil

1 lb. 10 oz raw lean beef stew meat

1 medium onion chopped

2 medium carrot, sliced

1 medium celery stalks, chopped

4 cloves garlic, finely chopped

8 cups low-sodium beef broth, divided

1/2 cup red wine

1/4 tsp sea salt

1 tsp ground black pepper

3 bay leaves

1 can diced tomatoes

2 large sweet potatoes or parsnips, cut into 1 in cubes


Directions – Beef Stew

  1. Heat oil in large saucepan over medium-high heat
  2. Add stew meat; cook, stirring frequently, for 4 to 5 minutes, or until browned
  3. Add onion and celery; cook stirring occasionally, for 5 to 6 minutes, or until onion is translucent.
  4. Add garlic; cook stirring frequently, for 1 minute.
  5. Add 1 cup broth and wine; cook, stirring constantly scraping bottom of pan so beef doesn’t stick, for 5 to 8 minutes, or until liquid is reduced in half.
  6. Place contents of saucepan into slow cooker. Top with salt, pepper, bay leaves, carrots, tomatoes, sweet potatoes, and remaining broth.
  7. Cook in slow cooker on low for 8 hours or high for  5 hours

21 Day Fix Beef Stew


Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup

What I love about this recipe is that it is sooo simple but packs big flavor. I also love to make this soup because it’s gentle on the wallet. Many of the ingredients I typically already have around in my pantry anyway so if I’m in a pinch, I throw this recipe in the ol’ slow cooker.


2 tsp olive oil
½ cup chopped onion
2 garlic cloves, minced
3 cups chicken broth
1 8oz can tomato sauce
1 15oz can no salt added black beans
1 14oz can fire roasted tomatoes
2 cups frozen corn kernels
1 tsp cumin
½ tsp ground oregano
1 pound chicken breast

For serving:
Tortilla strips or tortilla chips
Shredded cheddar or monterey jack cheese
Diced avocado, diced roma tomatoes, sour cream (optional)

Heat olive oil over medium heat, add onion and garlic, stirring until soft, about 3 minutes.
Add all ingredients to slow cooker.
Cover and cook on low for 6 hours.
Remove chicken from soup and shred,
Return to slow cooker.
Allow to cook until heated through.
Serve warm with tortilla strips and cheese and other optional ingredients.

chicken enchilada soup

Slow Cooker Pork Carnitas

Pork carnitas are so versatile. They’re an easy and filling meal you can enjoy all year round. Sometimes when meals are cooked in the slow cooker all day they can end up bland and mushy. The chipotle peppers, spices, and juice come together nicely to create a slightly spicy and sweet heat that isn’t overpowering. After the first time I made these, they quickly became a family favorite.


  • 1 (3-pound) boneless pork shoulder, trimmed (I substitute pork loin cause I can get those packages of two for one at Sams)
  • 10 garlic cloves, sliced (Substitue 1 and 1/4 teaspoon garlic powder)
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup orange juice
  • 2 tablespoons fresh lime juice
  • 2 chipotle chiles canned in adobo sauce, drained and chopped
  • Fresh Salsa, pico de gallo, lime wedges, and Carb Smart tortillas for serving


  1. Combine garlic, cumin, oregano, salt, and pepper in a small bowl. Place roast in a 3 1/2 quart slow cooker. Sprinkle pork on all sides with spice mixture.
  2. Combine juices and chipotle chiles. Pour juice mixture over pork. Cover and cook on LOW for 8 hours or until pork is tender.
  3. Remove pork from slow cooker; shred with 2 forks. Skim fat from cooking liquid (if you use pork loin there will be no fat and very little cooking liquid). Combine Shredded pork and 1/2 cup cooking liquid; toss well.

Spoon pork into Carb Smart tortilla, top with salsa, pico de gallo, fresh lime juice. Serve with black beans, brown rice, or a sauté of corn and zucchini.

Adapted from Cooking Light Slow Cooker Tonight
Adapted from Cooking Light Slow Cooker Tonight


I’mmmmm Baaaaack – Summer 2015 Recap

Wow! What a summer it has been. Posts to Run Oklahoma have been few and far between lately because I have a job that has some seasonal aspects to it. The summer months tend to be the busiest where workloads increase by almost double. So I’m so excited that my job is starting to slow down and come to a much more normal pace, meaning that I can use my spare time to work on things I love, like Run Oklahoma! Yay!

Even though I wasn’t posting much to Run Oklahoma, that didn’t mean I wasn’t thinking about running. If you follow my Instagram account I’ve been diligently training for the Tulsa Half Marathon. Training has been going well. I’ve been able to remain injury free and even though I have to make adjustments to my training schedule due to LIFE I’m getting my miles in.

running 10 miles

Other exciting news is that I joined Oiselle Voilee.  Oiselle is all about helping women run free and fast! Currently Voilee has 750+ women from across the country who represent the Oiselle brand as they train and race toward their running goals. I’m lucky enough to be one of them!  Above all, the team is about  seeing running not just as a sport, but as a life philosophy. I’m so excited to be connected to such an amazing group of women (and some “bro birds” too) and encourage and support each other in our running endeavors. I’ve recently received my racing singlet and am sooooo excited to wear it to my fall races!


Last, but certainly not least, this summer was a moment of reckoning for me in terms  of my nutrition. As my running goals get a bit more aggressive I was continuing to take short cuts with my nutrition. I wasn’t seeing the results I wanted to.  Obviously, I’m not 21 anymore and I can’t continue to put junk in my body and hit my fitness goals. So I decided to take the plunge and give the 21 Day Fix a try. One of the reasons I decided to give it a try is because it is NOT A DIET. But rather a simple, no-fuss eating program that uses a portion control system to help determine how much of each food group you should consume daily. Besides, who doesn’t like the brightly colored tupperware that comes along with it! I’ve seen great results and have actually enjoyed the way I feel and energy I’ve received from using the program. I don’t want to give too much away cause I’ll have separate post on my 21 Day trial coming soon.


Pheeeewww! A lot’s been going on this summer. What have you been up to? Training for upcoming races? Taking a break with pool parties and cookouts? Just starting out as a new runner? Whatever you’ve been up to I’d love to hear from you!