The crock pot, as it turns out, is one of the better methods out there for cooking meats. In terms of offering plenty of moisture and nice, low temperatures, it can't be beat. (It has to do with how the bonds between the amino acids are broken, minimizing damage to the protein chains, which means healthier and yummier.) It's convenient, and can be left to cook in the morning on a busy day. The crock pot is the best way to give the appearance of slaving over a stove all day, when in fact you were doing other (hopefully) much more interesting things.
The key is long cooking times, low temperatures, and plenty of moisture. I recommend 10-12 hours at the warm setting for any recipe. You should just barely see little bubbles as the meat is cooking. I will be posting bunches of crock pot recipes. I use the crock pot for all meats, and have employed it in making a variety of ethnic dishes. It's particularly great for Indian and Mexican dishes. Tonight's meal is a nice, hearty beef stew. Simple but delicious. Throw the following ingredients into the crock pot: Stew meat (1 1/2 pounds is usually enough for 6 of us, including 2 growing boys) - grass fed, local when possible. Beef, bison, venison can all work in this recipe. Ken has suggested squirrel as an option, but I haven't tried it yet. 1 yellow onion, chopped into small bits. 2-4 cloves garlic 1 cup crushed tomatoes 1/2 cup water 1 tsp Worcestershire sauce 1 tsp salt 1/2 tsp black pepper 2 bay leaves *Optional: 1/4 cup red wine *Optional: 1 marrow bone - just toss it in and make sure it's covered with all the juices. (more on the magic of bone broths later) Put the cover on and turn to warm or low, depending on your crock pot. Go away. After about 6 hours, you can remove the bone if you added one, and then throw in some: Chopped carrots Green beans (I use frozen organic in winter) Any other veggies you like in beef stew. Let cook for another 4-6 hours. Sometimes I throw some potatoes into the stew, but more often I make mashed on the stove for the boys. Whipped cauliflower would go very well with this, too. I usually make this a one-bowl dinner - no plates, less dishes.
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AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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June 2019
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