This Crockpot Beef Stew recipe is delicious and very easy to make! If you’re looking for a fast, healthy and tasty meal with little prep, this is it! –Dr. Josh Axe
You can pre-cooked it and freeze it in advance. Below i will suggest you how to freeze it and keep it for future use. Remember to bring along with your mini crock-pot too during your flying days.
Red meat is one of the best sustainable energy-generating food that you can trust to consume during your hectic working days for your energy. Will red meat kill you? Doubt it. Will red meat clog your arteries? Doubt it too. Here’s why…
Many people still believe that it can cause harm to our health. In fact, humans have been eating meat throughout human evolutionary history, ranging from the time of our ancestors learned to use stone tools about 2.6million years until 10,000BC, and our digestive systems are well equipped to handle it, to make full use of the healthy fats, proteins, and nutrients found in animal foods. We function best eating both animal and plants. Either side too much or too extreme will not work well for the body system to digest it. And you need the concentrated, nutrient-rich energy source of meat to support accelerated brain development. You can find out more about the facts of red meat here.
Crockpot Beef Stew RecipeAuthor: Dr. Josh AxeTotal Time: 4-8 hours, (depending on crockpot setting)Serving: 4-6
- 2 lbs organic beef stew meat
- 2 tbsp olive oil
- 1 cup celery, diced
- 3 garlic cloves, minced
- 1 medium onion, diced
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 1 tbsp worcestershire sauce
- 1 cup chopped carrots
- 1 can (14.5 oz.) fire-roasted diced tomatoes
- 1 tbsp coconut sugar
- 1 tsp sea salt
- 1/2 tsp black pepper
- 3 sweet potatoes, cubed
- 1/2 cup beef broth
- Put all ingredients in crockpot and cook for 4-8 hours.
Tips To Freeze Your Pre-Cooked Soup (via Southern Living):
You need: Zip-top Plastic Freezer Bags (BPA-free)
Leftover soup will last up to 3 days in the fridge or up to 1 month in the freezer. Follow these steps on how to freeze and store soup and you’ll be set! You can either freeze it flat or into ready to eat portions, whichever that can save your cooler bag’s space! 🙂
1. Cool. Refrigerators and freezers cannot cool soups quickly enough to be food safe. Speed up the cooling process by placing the pot of soup in a bath of ice water in the sink. Stir soup often to help release the heat.
2. Package. Label and date gallon- or quart-size zip-top plastic freezer bags, place in a bowl, and cuff the bag over the edge. Ladle soup into each bag, then let out any excess air and seal.
3. Freeze. Lay bags flat in a single layer in the freezer; when frozen, stack bags to save space.
4a. Reheat (during your off days). Thaw overnight in fridge. Reheat chowders over low heat; gumbo, stew, and Hearty Italian Soup over medium-low. Stir occasionally.
4b. Reheat (during your working days, you may just put the frozen soup in your cooler bag as your cooler bag will serve as mini “fridge” for you. And when it is your lunch break or reach your hotel room, you may transfer the cold soup into your mini crock-pot and heat it up!)
Remember, Your Energy Matters! –KayChong
About: Kay Chong is currently an energy-based food, constant jet-lag recovering & healing food researcher,blogger, healthy eating lifestyle strategist, and a community pharmacist. Kay shares healthy, healing & recovering food recipes, energy boosting food recipes for flight attendants who travel frequently across different time zones and combating with constant jet lag health issues every day. Every recipes that Kay choose, she will make sure that all the ingredients in each and every recipes that are being shared here is the best, healthiest, toxin-free and contain the most healing energy in it. Why? Because Kay believes that the REAL FOOD INGREDIENTS are the most powerful DRUG that can CURE and PREVENT ANY CHRONIC DISEASES on earth!