Hi All! Ouch! I can’t believe it’s been more than 2 weeks since I’ve posted any new recipes. It’s been busy busy busy at my day job lately, by the time I get home and make dinner, it doesn’t leave much time for blogging.
Here is a slow cooker recipe we made a couple of weekends ago, it was perfect for a crisp fall day (or actually several days).
2 tablespoons cooking fat (I used bacon grease, but butter, coconut oil, etc. will do)
2.5 lbs. grass-fed stewing beef (I had the butcher chop up a chuck roast)
1 small onion, finely chopped
3-4 cloves of garlic, crushed
1 red bell pepper, finely chopped
1/2 jalapeno, finely chopped (optional)
2 carrots, peeled and finely chopped
2 celery stalks, finely chopped
1 cup dry red wine
1-1/2 cups beef stock (Don’t want to make your own? Buy pasture-raised broth HERE.)
2-3 thyme sprigs, chopped
1 sprig rosemary, chopped
6-7 sage leaves, chopped
salt and pepper to taste
- Heat oil in a large pan over medium-high heat, add the beef and cook until browned on all sides. Remove beef and place in slow cooker.
- Add the onion, carrots, celery, bell pepper and cook until vegetables are soft. Add garlic to the pan towards the end.
- Add the cooked vegetables to the slow cooker. Also add the herbs, wine, stock, salt and pepper.
- Cover with lid and cook on low for 6 hours.