Italian Beef Stew - Slow Cooked

By: Coach Maria - Salus Nutritionist & Food Expert

These cold temperatures have lingered long enough to be felt down to the bones! Nothing like a hot, hearty stew to warm them up.

I have to admit, I like the long and involved beef stew recipes that require moderate amount of prep work and cook slowly for hours in the oven. The reason? My palate (and my family!) just knows when I've spent some time slaving over a hearty stew. The flavors are more intense, more involved and just plain delicious compared to the beef stews I make in the slow cooker.

However, I don't always the have the luxury of time and, to be honest, this slow cooker recipe is quite tasty as well.

If you double this recipe, you will sure to have plenty of leftovers that you can either freeze for another day or, to have as other meals throughout the week.

Ingredients

3lb beef sirloin or topside roast, cubed

16oz roma tomatoes (canned will work - read ingredients!)

1 med onion, diced

1 c celery, diced

2 large carrots, diced

2 med sweet potoatoes, cubed

2-4 garlic cloves, minced

2 bay leaves

1 tsp oregano

1 tsp rosemary

1 tsp thyme

1/2 tsp black pepper

sea salt to taste, if desired

Add all ingredients - except tomatoes and herbs - in slow cooker. Top with tomatoes and herbs - stir. Cook on low 8-10 hours. Remove bay leaves prior to serving.