Yaaaay! I’ve finally hit 100 posts on this blog! I’ve been writing since the end of September last year, and it’s nearly July now. I love the motivation to try new things that this blog has given me; every week is a new adventure. I’ve met some great people along the way, as well… food bloggers, recipe testers, professional chefs, and home cooks. The food is great, too. :) Here’s to another 100 delicious posts!
I’ve been doing a lot of slow cooker recipes lately. They work well with my busy schedule; I love being able to add a bunch of things to a pot, leave it alone, and come back in several hours to food. Today’s recipe is super easy, very nutritious, and yields a huge quantity. My slow cooker was literally full to the brim!
I only made one change to the ingredient list: in respect of the low-carb guidelines I’m trying to follow, I omitted the pasta. Please feel free to include it if you would like.
- 1 pound lean beef stew meat
- 6 cups water
- 1 (28-ounce) can diced tomatoes
- 1 medium onion, chopped
- 1 beef bouillon cube
- 2 tablespoons minced dried parsley
- 2 1/2 teaspoons salt
- 1 1/2 teaspoons ground thyme
- 1/2 teaspoon pepper
- 1 medium zucchini, thinly sliced
- 2 cups finely chopped cabbage
- 1 (16-ounce) can garbanzo beans, drained
- Grated Parmesan cheese to top
In a slow cooker, combine the beef, water, tomatoes, onion, bouillon cube, parsley, salt, thyme, and pepper.
Cover and cook on low for 7-9 hours, or until the meat is tender.
Remove the meat to a plate, and pull into shreds using two forks.
Return the meat to the slow cooker, and add the zucchini, cabbage, and beans.
Cover and cook on high for 30-45 minutes, or until the vegetables are tender.
Serve topped with Parmesan cheese.
Click here for a print-friendly version.