Wow, 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
Heat oil in large saucepan over medium-high heat
Add stew meat; cook, stirring frequently, for 4 to 5 minutes, or until browned
Add onion and celery; cook stirring occasionally, for 5 to 6 minutes, or until onion is translucent.
Add garlic; cook stirring frequently, for 1 minute.
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.
Place contents of saucepan into slow cooker. Top with salt, pepper, bay leaves, carrots, tomatoes, sweet potatoes, and remaining broth.
Cook in slow cooker on low for 8 hours or high for 5 hours
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
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.
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)
2 chipotle chiles canned in adobo sauce, drained and chopped
Fresh Salsa, pico de gallo, lime wedges, and Carb Smart tortillas for serving
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.
Combine juices and chipotle chiles. Pour juice mixture over pork. Cover and cook on LOW for 8 hours or until pork is tender.
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.