Getting Healthy from the Inside Out

Basic, super, EASY stew!

There’s just something about winter, cold, snowy weather that screams “stew”! Savoury and filling, this wonderful dish can be made with minimal fuss with a slow cooker! Though I’ve never been one to leave it unattended, it’s nice not having to worry about it! 4-6 hours later, you have a wonderfully hearty dish!

Ingredients:

  • Red potatoes
  • Baby Carrots
  • Onions
  • Stewing Beef

Cut stewing beef into bite sized pieces. In a skillet, heat 1 tbsp of oil and add beef. Brown on all sides. Transfer to slow cooker. Add potatoes, carrots, and onions (and whatever other vegetables you wish!) Add enough water to just cover.

Depending on how much time, put it on low or high and “ignore” for 4-6 hours!

As potatoes and carrots get close to being done, mix flour and water and add to slow cooker to create a gravy, if desired.

Once cooked, enjoy!

biscuits:

  • 3 ounces low fat cream cheese
  • 2 tbsp low fat greek yogurt
  • 2 cups whole grain flour
  • 1/2 cup + 2 tbsp milk
  • 2 tsp fresh rosemary
  • 1/4 tsp baking soda
  • 2 tsp baking powder
  • 1/4 cup low fat cheese (if desired) 
  • 1 tbsp fine minced jalopeno pepper (if desired)

In a medium bowl, cut the cream cheese and greek yogurt into the flour. Add all but the cheese and pepper and mix well. Once mixed well, add the rest of the ingredients and mix well.

You can either roll the dough onto a floured surface, roll out 1/2″ thick and use a cutter. Or roll into 2″ balls and flatten on a parchment paper covered baking sheet.

Bake at 350′ for 15-20 minutes, until firm and lightly browned on the bottom.

The biscuit shown did not have the pepper and a mild cheese. A little added flavour would be suggested with a sharper cheese and jalopeno pepper!

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