I love the winter months just as equally as I do summer and for all the most cliché reasons. Skiing, fresh snowfall, cozy coats and gloves, and cuddly nights by the fireplace are all the most enjoyable elements of winter. However, every part of me misses those effortless dinners on the grill while enjoying the late afternoon sun after work. With the arrival of colder weather and shorter days, we not only lose that lovely stretch of daylight but we also lose those moments by the grill–casually cooking whatever we desire, with dinner feeling less like work and more like a nightly social event.
And although it is possible to transfer that summer spirit into my winter cooking, I get anxiety over what I’m going to whip up for dinner after getting home from work. Staying healthy and eating healthy can have its challenges during the winter months. I don’t think I’m alone when I say that there is something about the cold winter months that makes preparing exciting and crave-worthy dinners a bit more of a daunting task. It’s even harder to create meals that are healthy enough to satisfy your needs and tasty enough to excite your family.
Let’s be realistic. The best kinds of winter foods are the ones that are indulgent and comforting, which usually translates into higher fat and sugar content like rich and indulgent soups, and savory chilis and stews. It doesn’t have to be this way though. All we have to do is change our mindsets and our winter habits. There is no reason why we can’t make a flavorful, hearty stew that is sumptuous, warming and healthy. So when you have a family to feed, and a diet to maintain during those cold months (avoiding that extra layer of warmth you might say) it’s important to cook for your needs and for your family’s taste-buds. Luckily, Haylie Pomroy’s The Fast Metabolism Diet Cookbook offers the perfect solution, with this easy, enjoyable slow-cooker stew that adheres to your diet, and nourishes your family. So pull on those fuzzy socks and oversized sweaters and follow this recipe for happy cooking and healthy eating.
Long and Slow Beef Stew
Serves 8 | Prep time: 10 minutes| Total time: 3 to 8 hours (slow cooker)
2 pounds diced beef stewing meat
1/4 cup arrowroot
2 cups shredded cabbage
1 cup diced celery
1 cup green beans, cut in small pieces
1 cup quartered mushrooms
1/2 cup diced green onions (scallions) white and green parts
1/2 cup diced onion
1 tablespoon sea salt
1/2 teaspoon dried thyme
1 bay leaf
4 cups organic beef broth
1. Set a large pan on high heat. Sear the beef until its edges are nicely browned.
2. Slide the meat into a slow cooker, making sure to scrape up the brown bits in the pan. Add the rest of the ingredients to the slow cooker, and cook for 3 to 4 hours on high or 6 to 8 hours on low. Remove bay leaf when done and serve piping hot.
Recipe from The Fast Metabolism Diet Cookbook by Haylie Pomroy ©Haylie Pomroy, 2013. Reprinted by permission of the publisher, Harmony Books, an imprint of the Crown Publishing Group, a division of Penguin Random House, LLC.
Illustration: Marie Guillard