One of the down sides to eating whole foods is that they can be more pricey and take more time to prepare. I wanted to start with something that was very easy, yummy, and not that expensive to make. This is a Taste of Home slow cooker recipe that I’ve adapted to be more whole foods friendly. Here’s a link to the original recipe if you’d like to see it for a comparison.
Tender Salsa Beef
1 1/2 lbs diced stew beef
2 Tbsp molasses
2 cups organic salsa (we use Muir Glen Garlic Cilantro salsa)
1 Tbsp brown sugar (sucanat, coconut sugar or date sugar)
1 Tbsp balsamic vinegar
1 minced garlic clove
2-3 dashes of sea salt
2 Tbsp butter
1 onion, chopped
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
4 cups hot cooked brown rice
• Place stew beef in a plastic bag with 2 Tbsp molasses, shaking well to make sure all the meat is covered and refrigerate overnight.
• In a 3 quart slow cooker, combine marinated beef, salsa, sugar, balsamic vinegar, garlic and salt
• Cover and cook on low for 7 hours
• Melt 2 Tbsp butter in a skillet on medium high heat. Add onion and sauté 8 min.
• Add bell pepper strips to onions and cook 2-3 min. (until bell peppers are tender)
• Add onions and peppers to slow cooker mixture (mixing well before re-covering).
• Cook mixture an additional hour (8 hours total)
• Serve beef mixture over rice