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.