We all need comfort sometimes!
Spring might be in the air….but it’s still freezing cold air!
The sky has been grey all day, but no sign of rain, just that dreary, flat grey, unfriendly sky. I have been outside working all day. We are building a new pond for my beloved ducks; which means lots of rock hauling, stacking, digging in concrete-hard dirt….All very good Primal workouts, sure bound to work up an appetite!
After such a grey cold day my body craves meaty, soupy, rich, warming fare: beef stew! The perfect combination to come out of a slow-cooker!
Slow-cooker and a freezer…a match made in heaven!
Since I got the new (used) slow cooker, making dinner for a busy day has become a lot easier.
The day before, if I know I will be really busy , I just take out a piece of meat from the freezer; I have a 1/2 pastured steer in there, plus a whole mutton, some venison, and a few chickens, ALL straight from the farmer!.
Next I line up some veggies. Usually towards the end of the week veggies become scarce, as I shop on Saturdays at the Framers Market. One thing that seems to endure the week till the end is cabbage, as it does not wilt or spoil easily!
The healthiest food.
Did you know cabbage is one of the healthiest foods you can eat? Here are a few points to prove it:
- Cabbage is an especially good source of sinigrin. (A cancer-preventive glucosinolate)
- An excellent source of Vitamin K, Vitamin C and Vitamin B6
- Good source of manganese and copper
- Great source of fiber
- Also contains: choline, phosphorus, vitamin B2, magnesium, calcium, selenium, iron, pantothenic acid, protein, and niacin.
- Has been rated Excellent by “The world healthiest foods” website ()
If that was not enough, it is a very versatile vegetable, performing equally well from salads, to sautees, to soups and stews.
Just add some delicious bacony flavor, and a nice chunk of gress-finished beef to complete the picture, a perfect beef stew!
- ½ pound of organic uncured bacon, in strips
- 2 to 3 pound grass-fed and -finished chuck roast, cut in 2" pieces
- 2 large organic red onions, peeled and cut in slices
- 1 clove organic garlic, peeled and smashed
- 1 small organic green or Savoy cabbage
- Celtic sea salt
- Fresh ground black pepper to taste
- 1 sprig fresh organic thyme
- 1 cup of homemade beef bone broth
- To your slow cooker add in the following order:
- bacon slices to line the bottom
- onion slices and garlic
- the chuck roast
- the cabbage slices
- the thyme
- the broth
- add few pinches of sea salt and a liberal amount of freshly ground black pepper
- Cook on low for 7 hours.
- Serve in bowls.