Crock Pot Beef Stew

In crock pot, toss:

• 3 lbs stew meat (season with kosher salt and ground pepper)
• 2 Tablespoons tapioca starch

 In a small bowl, whisk:

• 1 can tomato paste
• 4 Tablespoons balsamic vinegar

Pour tomato mixture over stew meat and stir well.

In a large bowl, combine

• 1 lb onions, large dice
• 1 pound yellow potatoes, peeled, big bite dice
• 1 pound carrots, peeled, big bite dice
• 6 cloves minced garlic

Drizzle vegetables with olive oil (generous) and season with kosher salt and pepper.

Pour on top of beef mixture in crock pot.  Add

• 2 bay leaves.

Cook on low 6-8 hours.

Remove bay leaves and stir well before serving.

Spicy Mexican Chicken Soup

In a large pot over low heat, melt:

• 2 Tablespoon butter
• 2 Tablespoon olive oil

Add:

• 1 onion, small dice
• celery, small dice (to equal the amount of onion)
• pinch kosher salt and ground pepper

Stir well and sauté 10 minutes.

Add:

• 2 cloves minced garlic

Stir well and sauté 1 minute.

Add:

• 1 Tablespoon yellow corn meal

Stir until dissolved and mixture is thickened.

Add:

• 2 14 oz cans diced tomatoes (pureed with a stick blender)
• 1 can tomato paste
• 2 boxes chicken stock
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander seed
• 1 Tablespoon parsley (fresh cilantro at the end of cooking would be better)
• 2 peppers in adobo sauce

Bring to a boil, reduce heat, simmer 25 minutes.

Remove the peppers.

Add:

• 1 can black beans, rinsed
• 1 can corn, drained
• 1 bag frozen diced chicken*

Bring back to boil.  Serve with

• Sour cream
• Avocado
• Tortilla strips
• Lime wedges
• Fresh, chopped cilantro

*Shredded rotisserie chicken would be good, or cook 4 raw chicken breasts on the bone during the simmer time (adjust simmer time to make sure chicken is falling off bone and ready to shred).