If you are a busy person, you probably already know about the Crock Pot. This is an amazing invention specifically designed, I surmise, to produce a delicious dinner for a couple of people or a family of–well, under 8 should do it without having to do hardly any work the day of! For example, if you know you won’t get home until dinner time on Monday simply do the work Sunday night. All you have to do Monday is put the crock pot on in the morning and then show up for dinner.
I am also including directions for the oven if you prefer that method of cooking. The definite benefit of using the oven in the winter is that it helps heat the house while making dinner. And women (and men, I’m sure) enjoy anything, or anyone, that can do 2 things at the same time. Unless it’s checking out at the grocery store while talking on the phone. Not cool, people. Not cool.
Crock Pot Beef Stew
3 lbs Stew Beef, cut into 1-inch pieces
1 cup Red Wine
3-4 cups Beef Stock
4 Tomatoes, peeled, seeded, chopped – or 1 can
4 Tb Tomato Paste
1/2 tsp Black Peppercorns
several sprigs Fresh Thyme, tied together
2 Garlic Cloves, peeled and crushed
2-3 small pieces of Orange Peel
8 small Red Potatoes (GAPS patients omit)
1 lb carrots, peeled and cut into sticks
- Marinate meat in red wine for 8 hours.
- Put all ingredients into
- Flameproof casserole and cook 250 F for 12 hours OR
- A crock pot on low for 12 hours.
*You can complete everything until now the night before*
- Add carrots and potatoes to the top of the dish during the last hour OR steam carrots and boil potatoes in separate pans on the stove top (this option will take less time to cook) OR forgo carrots and potatoes, have a side salad instead.
- Season dish to taste.
From Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats