Slow Cooker Beef & Vegetable Stew

So... I've been making this recipe a ton lately.

It's the perfect comfort food, yet still plenty healthy. I buy organic or pasture-raised stew beef whenever I can find it. In fact, I just bought some at my local farmers market today.

I love a few things about this recipe. For starters, it's a slow cooker recipe, so I throw it in early and then smell it simmering away all day, and by the time dinner rolls around I feel like somebody has cooked for me (even though it was little ole me all along). I also love that it's foolproof. That's the great thing about slow cookers. You just can't mess it up.

Though the recipe specifies certain vegetables, you can play around with it and add or subtract what you want.

Sometimes, when I'm feeling extra fancy, I make cornbread, such as this:

Gluten Free Blackberry Cornbread

Slow Cooker Beef & Vegetable Stew
Serves 4 to 6 people
Cooking time
Gluten-free; dairy-free

Ingredients

2 pounds beef stew meat, cut into bite-sized cubes

1 medium onion, peeled and finely chopped

2 celery ribs, chopped

3 cloves garlic, peeled and minced

6 ounce can tomato paste

32 ounces beef broth

2 tablespoons Worcestershire sauce

2 cups baby carrots

4-5 small red potatoes, cut into cubes (about 3 cups)

2 cups green beans, chopped

3-4 sprigs of fresh rosemary (or 1 teaspoon dried rosemary)

1 cup frozen peas

2-4 tablespoons gluten free flour

salt and freshly ground pepper

Directions

1. Combine beef, celery, carrots, onion, potatoes, green beans, garlic, parsley, rosemary, Worcestershire sauce, beef broth, and tomato paste in the slow cooker. Stir to combine the ingredients and mix in the tomato paste. Cook on high for 5 hours or low for 8-10 hours. 

2. About 30 minutes before serving, mix the flour into the slow cooker to achieve desired thickness. Mix until well combined. This will add a nice thickness to the stew. Continue cooking covered for 30 minutes.

3. Before serving, pick out the rosemary sprigs and season to taste with salt and freshly ground pepper. Enjoy!

Honey Rosemary Baby Carrots

Happy September... though it doesn't feel like fall here at all. It still feels like the peak of summer in Southern California. Even so, I've been wanting to eat more fall flavors.

What's more fall-like than root vegetables?

I roasted baby carrots with olive oil and sprigs of rosemary, and then tossed them with a smidgeon of honey. The resulting dish, though simple, was quite wonderful. The sweet honey and herbaceous rosemary flavors really compliment the tender carrots. This little side dish is sure to impress, perfect for the fall season and for the upcoming winter holidays.

Honey Rosemary Roasted Baby Carrots
Serves 4 people
Cooking time: about 20 minutes
Vegetarian; gluten-free

Ingredients
1 pound baby carrots (1 bag)
4 sprigs fresh rosemary
2 tablespoons extra virgin olive oil
salt and freshly ground pepper
1 tablespoon honey

Directions
1. Preheat the oven to 400 degrees.

2. Toss the carrots with olive oil and season with salt and pepper. Arrange them in a single layer on a baking sheet with rosemary sprigs. Roast in the oven for about 20 minutes, until tender and browned.

3. Remove from the oven and pick out the rosemary sprigs (you may use them for garnishing if desired). Toss the carrots with honey. Check seasoning (salt and pepper). Enjoy!

Meatless Monday: Fresh Rosemary And Olive Oil Cake

Happy Meatless Monday!

Now, I'm not typically a big dessert person.  But the other day, I had some gorgeous fresh organic rosemary lurking in my fridge, and it happens to be strawberry season here in California.  So I decided to make a Fresh Rosemary And Olive Oil Cake, which I'd had in restaurants and loved, but never attempted at home. 

As desserts go, this one is on the healthier side, combining fresh rosemary (contains potent anti-inflammatory and antioxidant compounds) and olive oil (healthy fats that help lower cholesterol).  I also used some whole grain flour to add fiber. Finally, I served it with a little whipped cream and fresh strawberries, and boy was it delicious!  Fresh and light, the perfect spring or summer dessert.

Fresh Rosemary And Olive Oil Cake (adapted from "The Babbo Cookbook")

Serves 8-10 people
Prep time: 15 minutes; Bake time: 50 minutes

Ingredients
4 eggs
3/4 cup sugar
2/3 cup extra-virgin olive oil
2 tablespoons fresh rosemary leaves, finely chopped
3/4 cup whole grain flour
3/4 cup unbleached, all-purpose flour
1 tablespoon baking soda
1/2 teaspoon kosher salt

for garnishing
fresh whipped cream
2 cups fresh strawberries, halved

Directions
Preheat the oven to 325 degrees.  Spray a 10-inch loaf pan with non-stick cooking spray and set aside.

In the bowl of an electric mixer, use the whip attachment to beat the eggs for 30 seconds.  Add the sugar and continue to beat until the mixture is very foamy and pale in color.  With the mixer running, slowly drizzle in the olive oil.  Using a spatula, gently fold the rosemary into the batter.

In a separate bowl, whisk together the flour, baking powder, and salt.  With the mixer on low speed, gradually add the dry ingredients to the egg mixture.  Pour the patter into the prepared pan. 

Bake for 45 to 50 minutes, rotating the pan halfway through for even color.  The cake is done when it is golden brown, springs back when touched, and a skewer inserted into the center comes out clean.  Allow the cake to cool briefly in the pan, then tip out onto a cake rack to continue cooling.

To serve, place a slice on a place.  Top with a little whipped cream and a generous portion of strawberries.  Enjoy!

Source For Ingredients
organic eggs, organic rosemary, organic strawberries and Mission olive oil from Hollywood Farmers Market

organic whole grain spelt flour, organic all-purpose flour, baking powder and Kosher salt from Whole Foods

organic sugar and organic heavy cream from Trader Joe's