Happy Saturday everyone.
It’s friggin’ gorgeous out here in Boston, bright, sunny, and crisp. The epitome of fall weather in New England.
When the weather starts getting cooler, I find that my body starts to crave more root vegetables (like sweet potatoes and beets), heartier meats, and more filling bowls.
So when we were hit with low temperatures this week, I instinctually busted out the crockpot.
Luckily for me, Brookline has an awesome farmer’s market and I was able to pick up the ingredients for this hearty beef stew:
- Grass-fed beef stewing meat or beef shanks (even better in my opinion because of the marrow and gelatin)
- Organic carrots
- Organic celery
- Organic onions
- Organic beets (You know beets were considered an aphrodisiac in ancient Roman times?)
- Organic thyme and oregano
- Celtic sea salt
Crockpots are awesome.
Basically you put a bunch of stuff in, with a little water, 8-10 hours later.
(I mean, I probably wouldn’t put just anything in a crockpot and call it a day, but you get the picture.)
Here’s what I did:
Step 1: Wash and cut all veggies.
Step 2: Put all veggies, herbs and meat in a crockpot.
Step 3: Pour enough water to cover half of the mixture.
Step 4: Cook for 8-10 hours.
Step 5: Eat and be merry.
I was literally rolling my eyes behind my head and humming while I was eating this.
It was a great meal and I made enough to last me several days and many meals.
Feel free to substitute the meat for another form of protein like chicken, lamb or even pork.
Veggies are interchangeable as well as the root vegetables.
Sweet potatoes or even regular potatoes would go great with this.
Since I’m always on the prowl for more crockpot recipes, I’d love to hear your favorites.
In the comment section, let me know…what is your favorite crock pot recipe?