Hearty Winter Stew

• 4 lbs or so of organic, grass-fed beef ribs
• organic steak seasoning (the kind with big pepper chunks in it)
• cumin (fresh ground is best)
• powdered garlic
• powdered onion
• black pepper
• olive oil
• filtered water

Drizzle the ribs with olive oil and then heavily sprinkle (until there is a thick crust on top) with the steak seasoning, cumin, garlic, onion and pepper. Place in a crock pot and cover bottom layer with water if it is a sealable crock pot. If it is a loose-fitting lid, cover up to the top layer with water. Set on low and allow it to cook overnight.

The next day, turn the crock pot off, retrieve the bones and meat. Carefully pick the meat off the bones and return to the crock pot with the broth. Add frozen organic veggies (I use a mix that has carrots, corn, and green beans). Throw in a small jar of organic spaghetti sauce. Add some dried Italian herbs or fresh if you have them. If I have any leftover veggies from the previous week, I usually throw them in as well. Mashed garlic potatoes go particularly well with the soup. Last but not least, put in a cup or so of quinoa or barley. Adjust amounts depending upon how much liquid you have left.

Cover and cook on low for a few more hours until veggies are tender and grains are cooked. Add salt to taste. This is a favorite of our family and it is one of the first meals we have as soon as the weather turns cool. Enjoy!

— Stephanie L. Tallent