Beef Stew

2 pounds beef stew meat, cut into 1 1/2 inch cubes
2 tbsp coconut oil
1 bay leaf
1 onion, chopped
1/4 tsp salt
1 tsp honey
6 carrots, peeled and sliced
1 cup celery, sliced
12 small white onions
4 cups water

1.  Heat oil in skillet.  Brown meat on all sides.
2.  In slow-cooker, combine browned beef, bay leaf, chopped onion, pepper, salt, honey, and veggies.
3.  Pour water over all.  Cover and cook on low 8 to 10 hours.

Source:  scdrecipe.com

Hearty Lentil Stew

This recipe is one of our favorites during the winter. It is easy to make and is very nutritious! I let my kids put grated cheese on top and they gobble it up!

1 cup dried lentils, rinsed and drained
1 16 ounce package frozen green beans
2 cups cauliflower florets
1 cup chopped onion
1 cup baby carrots, cut in half length wise
3 cups chicken broth (check SCD ingredients or make your own)
2 teaspoons ground cumin
3/4 teaspoon ground ginger
1 can (15 ounces) chunky tomato sauce
1/2 cup dry-roasted peanuts

1. Place lentils in slow cooker. Top with green beans, cauliflower, onion and carrots. Combine broth, cumin and ginger in large bowl; mix well. Pour mixture over vegetables. Cover and cook on low for 9-11 hours.

2. Stir in tomato sauce. Cover and cook on low 10 minutes. Ladle stew into bowls. Sprinkle peanuts evenly onto each serving.

Makes 6.
Source: Slow Cooker Recipe Collection