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Braised Grass-Fed Beef Ragù with Creamy Polenta
Active time: 15 minutes / Total time: 8 hours 15 minutes / Makes: 8 servings
Sure, the total prep time of this recipe is 7 hours and 15 minutes. But before you pass on by, note that you’ll actually devote only 15 minutes of active time to make this luscious, filling, and oh-so-good pick-me-up. That’s thanks to the good old-fashioned slow cooker. Just fill it up in the morning and walk away. When it’s ready, pop open a bottle of organic wine, toss a salad, and there you have it—dinner.
Gather
FOR THE BRAISED BEEF:
2 tablespoons extra-virgin olive oil
2¼ pounds grass-fed boneless beef round roast
2 teaspoons salt
½ teaspoon black pepper
large onion, diced (about 1½ cups)
12 ounces cremini mushrooms, stemmed and quartered
4 small carrots, cut into ½-inch slices (about 1½ cups)
garlic cloves, minced
(28-ounce) can whole peeled tomatoes with juice
½ cup dry red wine
tablespoons tomato paste
teaspoon dried basil
teaspoon dried oregano
bay leaves
Gather
FOR THE POLENTA:
6 cups water and/or broth
1⅓ cups yellow cornmeal
1 teaspoon salt
3 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley
Make It
Prepare the beef. In a large skillet, heat the olive oil over medium heat. Season the beef with salt and pepper, and add it to the skillet, browning on all sides, about 5 minutes per side.
In a 4-quart slow cooker, combine the onion, mushrooms, carrots, garlic, tomatoes, wine, tomato paste, basil, oregano, and bay leaves; nestle the beef into the mixture, then cover and cook on low heat for 7 hours.
Allow the meat to rest for 1 hour.
While the meat is resting, prepare the polenta. In a medium pot, bring the water to a boil with the salt. While continually whisking, gradually stir in the cornmeal. Continue to stir for 5 minutes to eliminate any lumps. Lower the heat, cover, and simmer the polenta until it is creamy and cooked through, 40 to 45 minutes.
Transfer the beef to a large cutting board. Using two forks, shred the meat and stir it back into the sauce.
Stir the Parmesan and parsley into the polenta. Serve immediately, with the meaty sauce.
Slow Cooker Vegetarian Curry with Sweet Potatoes and Chickpeas
Active time: 20 minutes / Total time: 8 hours 20 minutes / Makes: 4 servings
Inspired by my travels to India, this hearty vegetarian curry can be scooped onto a bed of fluffy brown rice or quinoa. As curries go, it is on the milder end of the heat index, so for those of you who love really spicy food, you can amp it up with chilis and red pepper flakes.
Gather
1 head cauliflower, cut into florets (about 4 cups)
2 sweet potatoes, peeled and cut into large chunks
1 red bell pepper, cored, seeded, and roughly diced
1 large onion, diced
1 (15-ounce) can chickpeas, rinsed and drained
1 (15-ounce) can whole peeled tomatoes
4 ounces frozen peas
4 ounces full-fat coconut milk
½ cup low-sodium vegetable broth
1 tablespoon ground cumin
1 tablespoon curry powder
1 tablespoon ground turmeric
1 teaspoon salt
½ teaspoon cayenne pepper
¼ teaspoon freshly ground black pepper
2 tablespoons chopped scallions
2 tablespoons chopped fresh cilantro
2 tablespoons chopped
fresh mint
Make It
In a 4-quart slow cooker, combine the cauliflower, sweet potatoes, red pepper, onion, chickpeas, tomatoes, peas, coconut milk, broth, cumin, curry powder, turmeric, salt, cayenne, and black pepper. Cover and cook on the low setting until the vegetables are tender, about 8 hours.
Serve garnished with the scallions, cilantro, and mint.
Balsamic Braised Beef Shanks
Active time: 40 minutes / Total time: 5 to 6 hours / Makes: 4 servings
Prime cuts of grass-fed, organic beef can be expensive, so this recipe is a budget winner because it uses the inexpensive beef shank. The shank comes from the leg of the cow, which means it is tough and chewy muscle. Slow cooking tenderizes the meat, which literally falls off the bone when it’s ready to eat. Serve this hearty dish with creamy polenta, coconut oil–braised greens, or oven-roasted veggies for a complete and comforting meal.
Gather
1 tablespoon sea salt
1 tablespoon dried rosemary
1 tablespoon dried sage
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
4 beef shanks
1 tablespoon extra-virgin olive oil
1 (15-ounce) can tomato sauce
½ cup balsamic vinegar
4 dried dates, pitted and halved
6 garlic cloves, smashed
To Make
In a small bowl, mix the salt, rosemary, sage, garlic powder, onion powder, paprika, black pepper, and cayenne. Rinse the beef shank pieces and pat dry, then rub with the spice mix on all sides.
In a large sauté pan, heat the oil over medium-high heat. Sear the meat for 2 to 3 minutes per side, until browned all over.
In a slow cooker, combine the tomato sauce, vinegar, dates, and garlic. Add the seared meat and spoon the mixture over the meat to coat well. Cover, and cook on low heat for 4 to 6 hours, until the meat is tender.
Jerk Chicken with Caribbean Salsa
Active time: 20 minutes / Total time: 8 hours 20 minutes / Makes: 4 servings
Here’s another slow cooker jam, one that will take you to the island-nation of Jamaica. Organic chicken is the winner here, raised without antibiotics and fed only organic grains. Chickens that are raised organically have the ability to graze for things that taste good to them, like insects and seeds. Fortunately, what tastes good to the chickens also leads to good-tasting meat.
Gather
FOR THE CHICKEN:
1½ pounds boneless, skinless chicken thighs
3 garlic cloves, minced
¼ cup fresh orange juice (from 1 orange)
1 teaspoon dried thyme
½ teaspoon ground cinnamon
Pinch of ground allspice
Pinch of ground nutmeg
¼ teaspoon red pepper flakes
¼ teaspoon ground turmeric
2 teaspoons grade B maple syrup
1 cup chicken stock
1 tablespoon apple cider vinegar
2 teaspoons tomato paste
2 tablespoons fresh lime juice (from 2 limes)
½ teaspoon salt
¼ teaspoon freshly ground
black pepper
FOR THE CARIBBEAN SALSA:
1 small mango, peeled, pitted, and finely diced (about ½ cup)
⅓ pineapple, peeled, cored, and finely diced (about 1½ cups)
1 small red onion, finely diced (about ⅓ cup)
2 tablespoons fresh lime juice (from 2 limes)
2 tablespoons chopped fresh chives
1 tablespoon extra-virgin olive oil
½ teaspoon salt, or more as needed
Make It
Start the chicken. Place all the ingredients for it in a 4-quart slow cooker. Stir to combine. Cover and cook on the low setting for 8 hours.
While the chicken is cooking, prepare the salsa. In a bowl, combine the ingredients. Cover with plastic wrap and refrigerate until ready to serve. Taste and season with additional salt, if needed.
Transfer the chicken to a large work surface. Using two forks, shred the chicken. Return the chicken meat to the pot and stir into the sauce.
Serve the chicken in bowls, topped with the salsa.
Good to Know: If you’re slicing up a whole pineapple to get 1½ cups of fruit for this recipe, save the rest for smoothies. Just freeze the leftover pineapple on a baking sheet and then transfer to sealable plastic bags. Add a few chunks to the blender to give your morning smoothie a sweet vibe.
Low ‘n’ Slow Seafood Boil
Active time: 10 minutes / Total time: 5 hours 40 minutes / Makes: 4 servings
I don’t eat meat, so when I make this seafood boil, I use vegan sausage made from Tofurky instead of the turkey sausage. I sauté the sausage and add it at the end to give the boil the smoky, meaty flavor that makes it so good. With either kind of sausage, though, this is a satisfying bowl of goodness, perfect for any gathering.
Gather
8 cups water
2 (12-ounce) bottles amber lager (one for the boil, one for you)
6 garlic cloves, minced
2 tablespoons Old Bay seasoning
1 tablespoon ground cumin
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon smoked paprika
2 pounds red potatoes, scrubbed and quartered (about 6 potatoes)
6 celery stalks, cut into 1-inch pieces
2 medium onions, quartered
2 lemons, halved
4 ears of corn, shucked and each ear cut into 4 pieces
1 pound smoked turkey or chicken sausage
2 pounds large shrimp, peeled and deveined
2 tablespoons chopped fresh parsley
2 tablespoons chopped scallions
1 whole wheat baguette, cut into 1-inch slices and lightly grilled
To Make
In a 4- or 5-quart slow cooker, stir together the water, 1 bottle of beer, the garlic, Old Bay seasoning, cumin, salt, pepper, and paprika. Add the potatoes, celery, onions, and lemons. Cover and cook on the low setting until the vegetables are tender, about 3 hours.
Add the corn and sausage, and cook for 2 more hours.
Turn the heat level to high and add the shrimp. Cook for another 30 minutes.
Serve the stew garnished with the parsley and scallions, and accompany with crusty bread.
30-Minute Tempeh Chili
Okay, this isn’t a slow cooker recipe. Actually, it can be made really fast. But it tastes like you spent hours making it, so here it is. This has quickly become my go-to meal when I need to serve a crowd at home during chilly weather. I love this fast and furious vegetarian chili because it nevertheless is friendly to people with all sorts of dietary restrictions. No dairy? No problem—just don’t add the yogurt. No gluten? This is gluten-free. Love meat? You’ll love this more.
Gather
1 (8-ounce) package tempeh, cut into cubes
1 small onion, chopped
2 garlic cloves, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
½ teaspoon salt
1 cup store-bought tomato salsa
1½ cups vegetable broth
1 (15-ounce) can diced fire-roasted tomatoes
1 (15-ounce) can black beans, drained and rinsed
1 tablespoon plain Greek yogurt
1 teaspoon scallions, chopped
To Make
Brown the tempeh first.
Warm the oil in a Dutch oven over medium heat and add the onion and garlic, cover, and simmer for 5 minutes, stirring often, until the onion starts to soften.
Add the chili powder, cumin, coriander, and salt. Cook, stirring, for 1 minute, until well mixed and fragrant. Add the salsa and tempeh to the Dutch oven and stir to coat the tempeh with the spices. Stir in the vegetable broth, tomatoes, and beans. Bring just to a simmer; do not boil. Continue to simmer and stir occasionally until beans are heated through and all ingredients are combined well, 10 to 15 minutes.
Garnish the servings of chili with the yogurt and scallions.
