Chef’s Quick Tip: Slow Cooker Stew

Chef Esther Blum, a nutritionist and dietician in Weston, shares how to make a slow cooked stew.
Slow Cooker Stew (serves 6)
2 lbs beef or lamb stew meat
1 16oz jar organic tomato sauce (no sugar added)
6 potatoes, chopped into small pieces
2 carrots, peeled and sliced
1 onion, chopped
1 tbsp raw honey
1 tbsp white vinegar
1 bunch fresh parsley
Onion & garlic powder to taste
Add all ingredients to slow cooker; cook on low for 8-10 hours. Can be made in advance, divvied up into single serve glass containers, and reheated in the toaster oven.