During the winter I love to have something simmering on the back burner or bubbling in the crockpot at all times. It puts a nice aroma in the house and it’s the easiest way to get value from left overs and other items you might otherwise throw away. I find the crock pot to be so wonderfully egalitarian! Stewing and roasting meats tend to be less expensive. Once meats are cubed and braised and slow cooked they become tender and flavorful. Chicken bone left overs are perfect for soup stocks. Split carrots, celery stems, broccoli rabe, bruised potato , & onion butts keep their flavor and add flavor. Also, I love to use wine left open after night that might be poured down the drain other wise…

Get creative and have fun! Long life slow cooking! Here is a nice recipe to try:

Heavenly Beef Stew

• 3lb. Beef Chuck cut into 1½ cubes

• Fresh ground Black Pepper and Sea Salt

• 2 tbs Olive Oil

• 3 Slices of Thick Slice Bacon cut into ½ pieces

Brown the bacon, but not crisp and pour off grease. Add Beef and brown in sauce pan.

Place meat into stew pot.

Add the following into the pan, brown and add to pot!

• 2 Onions peeled and quartered

• Chunky carrots and celery in small chunks

• Peppercorns, Thyme, Oregano, Cloves, Bay Leaf & Parsley

Combine (Watch for flame ups!):

• 2 tbs brandy

• 1 ¾ cup red wine

• Orange Zest

Reduce by 2/3^rd and add to pot. Add 3 diced tomatoes, 1 head of Coarsely chopped Garlic, 2 Cups of Chicken Stock or fill until liquid is ¾ covering the beef and veggies. Cover pot tightly and simmer for on stove-top, or cook at 325F in oven, for 3 hours. Check stew occasionally to be sure its not boiling. Skim off floating fats and remove bay leaves and orange zest. Flavor to taste!