Servings: 4 people
Ingredients
- 1 lb lean organic grass fed beef Cut into ½ inch pieces.
- 1 cup diced cabbage Diced.
- 1 cup celery
- 1 ½ cups cherry tomatoes Cut in halves.
- ½ onion Diced.
- 2 Tbsp orgainc tomato paste No salt or sugar added.
- 3 cups low sodium organic beef broth
- 1 cup water
- 2 cloves fresh garlic Chopped.
- 1 Tbsp fresh basil Chopped.
- 1 Tbsp dried oregano
- 1 Tbsp celery seed
- ½ tsp Himalayan pink sea salt
- to taste ground black pepper
- to taste cayenne Optional.
Instructions
- Sear beef pieces in a nonstick skillet on high just long enough to be brown on the outside (make sure the skillet is hot before adding the beef). Don’t worry that the beef is pink on the inside.
- Place beef and the cabbage, celery, tomatoes, and onion in a Crock-Pot.
- Add tomato paste, broth, water, and stir until everything is mixed well.
- Then, stir in the garlic, basil, oregano, celery seed, salt and pepper. You can also add cayenne for some spicy kick to your stew.
- Cook on medium heat in the Crock-Pot for 3-4 hours.
- You can also set the Crock-Pot on low if you plan to let the soup cook all day.
- Enjoy!
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