The air is cold. For the moment.
Today it’s in the 40s here in Boston. It was 60 on Monday.
What is it that they say? “If you don’t like the weather in New England, wait a minute?”
It’s true, you know.
The hint of cold in the air has me craving warm foods.
Like beef stew.
I’ve decided to experiment with cooking at least one stew-like meal in the clos cooker per week. Because I love me some effortless, warm food, and to see if it saves me some moola.
Here’s a little ditty I made this week.
- 2lbs sweet potato (I used Hannah sweet potatoes, which happen to be white), cut into 2″ chunks
- 4-5 large carrots, cut into 1″ chunks
- ½ cup almond meal (I used Bob’s Red Mill)
- ½ tsp paprika
- ½ tsp sea salt
- ¼ tsp black pepper
- 2- 3lbs boneless beef chuck cut into 2″ cubes
- 1 large yellow onion, cut into wedges
- 8 mushrooms, cut in half
- 2 stalks celery, cut into ½ pieces
- 16 oz frozen peas, thawed
- 2 cups broth (bone or beef broth would work)
- ¼ cup tomato paste
- 1 Tbsp coconut aminos
- 1 Tbsp apple cider vinegar
- 1 tsp maple syrup
- pinch of ground cloves
- sea salt and pepper to taste
- 2 Tbsp lard or butter
- Line the bottom of your slow cooker with sweet potato chunks.
- Top the sweet potato with carrot chunks
- In a large bowl, combine the almond flour, paprika, sea sat and pepper. Toss your meat in the flour mixture until well coated.
- In a large skillet, melt 1 Tbsp of lard or butter over medium heat. Brown your meat. Don’t crowd the chunks– do this in shifts if necessary.
- Once the meat is browned, transfer it to the slow cooker.
- Cover the meat with onion, mushrooms and celery.
- In a small bowl, combine the broth, coconut aminos, apple cider vinegar, maple syrup, tomato paste and sea salt and pepper.
- Pour the liquid into the slow cooker.
- Cook on high for 4 to 5 hours.
- When you’re almost ready to serve, stir in the peas and cover for another 15 minutes.
- Eat em up!