It can be hard to stay on track with diet and exercise when the temperatures plummet. It is a good idea to have a plan in place for indoor activities like climbing the stairs, chair yoga, or an exercise video. Keeping the refrigerator stocked with lean proteins, and nutrient dense vegetables will help with clean eating and healthy meal planning. Remember, when eating for health, the goal is to make at least half of your plate fruits and vegetables. Here is a hearty beef stew recipe for you to try. There’s nothing artificial, no preservatives or additives, in this beef stew. It’s a simple to prepare, clean eating stew, with fresh, real ingredients that are delicious and it doesn’t cost a lot to make. A perfect end to a bitter cold day and a great way to keep your healthy eating on track. Remember, “Healthy Bodies Bleed Less”.
Slow Cooker Beef Stew
• 1 pound round steak, in 1 inch pieces
• 2 tablespoon olive oil (flavored oil is wonderful to use: basil, rosemary, or garlic-chili pepper)
• Kosher or sea salt and pepper to taste
• 1 large white onion, chopped
• 4 teaspoon minced garlic
• 2 cups potatoes, cut into 3/4 inch chunks
• 4 celery sticks, cleaned and chopped
• 2 carrots, peeled and chopped
• 1 1/2 teaspoons dried thyme or 1 tablespoon fresh thyme
• 3 bay leaves
• 2 cups beef broth, low sodium, fat free
• 1 cup red wine (optional, non-alcoholic wine or grape juice)
• 1 (14.5 ounce) can organic diced tomatoes
• Rub the meat with oil, salt and pepper. Let it sit at room temperature while preparing the other vegetables.
• Prepare all vegetables and add them to the slow cooker. Place round steak on top of veggies. Add the broth, wine, tomatoes, thyme, bay leaves, and a little salt and pepper. Cover the slow cooker and cook on low 8 hours, or until the meat is fork tender. Recommend a 4-6 quart slow cooker.
Serve with a whole grain slice of bread to complete the meal. Enjoy!
**recipe & photo credit: http://skinnyms.com/slow-cooker-beef-stew/