Easy Slow Cooker Beef Stew

This is the SIMPLEST recipe and it is absolutely DELICIOUS!!!  Before I left for work I started this stew and by dinner time we had an amazing dinner that everyone enjoyed.

EASY SLOW COOKER BEEF STEW

Ingredients:

1 lb stewing beef, cut into 1/2" cubes

1 to 2 tbsp oil (preferably grapeseed or coconut, but olive is fine too!)

28 oz can tomatoes*

2 carrots, sliced

2 ribs celery, sliced

1 small onion, coarsely chopped

1 zucchini diced into 1/2" cubes

4 cups water

1/2 cup red wine

4 beef bouillon cubes**

2 tsp garlic powder (or 2 cloves garlic diced)

1 tsp black pepper

1 tsp dried oregano

1/2 tsp dried thyme

1 bay leaf

1/4 to 1/2 cup couscous (as we don't eat wheat, I used rice pasta, but I am sure quinoa would be lovely too!!)

• In a skillet, heat oil and brown the beef. Brown in batches to allow for air to circulate around the beef pieces so they brown, rather than steam!
• Place all vegetables in the slow cooker and add the beef.  Stir to combine.
• Combine all the rest of the ingredients in a bowl (except couscous) and pour over the ingredients in the slow cooker.
• Cover.  Cook on low for 6 hours.  Stir in couscous.  Cover and cook for an additional 30 minutes.
• ENJOY!

*Try for low sodium tomatoes as mine weren't and combined with the bouillon cubes, the stew was on the salty side.
**Homemade stock is best as it generally contains little or no sodium, if using prepared bouillon cubes, opt for low sodium varieties as it isn't impossible to remove the saltiness, but it is more difficult!!

Crazy Couscous!

Since my children have been eating solids, I have been making this dish (sometimes as a side, and sometimes as a main!) While I was at the soccer field last night listening to the parents grumbling how hard it is to create a nutritious and quick meal for their kids before heading out to practice, I thought I should publish this recipe as India and Devon love it, it's quick, inexpensive and a fairly complete meal!

VEGETABLE COUSCOUS

Ingredients:

1 can of chickpeas, drained

1/2 cup of finely diced carrots

1/2 cup of finely diced zucchini (almost grated so it disappears when cooked!)

1/2 cup chopped green onions

2 tbsp EVOO

1 1/2 cups chicken or vegetable stock (or water)

2 tbsp chopped fresh parsley

1 tsp paprika

1/4 tsp red chili flakes

Salt to taste

1 cup whole wheat couscous

1/2 cup of raisins or craisins

• Combine chickpeas, carrots, zucchini, onions and olive oil in a pot. Add the stock, parsley, paprika, chili flakes and craisins. Bring to a boil and sprinkle in the couscous.
• Stir, cover and remove from heat. Let sit for 5 minutes, uncover and stir again.
• Taste and add salt to taste.