Crockpot Shrimp Gumbo

I was inspired the other day to try my hand at gumbo. It is something that I have acquired a taste for in the years that I have lived in Texas and like most things I enjoy eating, I like to have a favorite recipe to make it at home. I found a crockpot recipe on Pinterest  but made several changes to the protein then as it started to cook, I realized that there were a few more changes I wanted to make. As it turned out, it pretty much ended up being a recipe I made up as I went along and it turned out AWESOME! Tony and I spent the evening at his shop with the crock pot full of gumbo and shared with our friends. Everyone seemed to agree that it was pretty darn good. So here is what I did...

Ingredients

The following ingredients should be put in the crock pot at the very beginning all together and cooked on the high for four hours:

1 lbs of sausage cut into rounds 

2 Bell peppers diced

1 Onion Diced 

2 Celery Stalks Diced

6 Garlic Cloves

4 Bay Leaves

6 ounces tomato paste

15 ounces canned diced tomatoes

1.5 Tbsp I cajun seasoning (Like Tony's or SlapYourMama)

1 tsp pepper

1.5 tsp thyme

1.5 tsp oregano

1 cup water

1.5 cup chicken stock (I used homemade stock)

After that cooks for an hour, start to make the roux

Melt:

1 cup butter in a pan

slowly add 

1 cup of flour ( I used a gluten free blend because that is what I keep in the house and it worked beautifully but I know standard flour will work as well if not better)

Whisk the flour slowly in the butter as it begins to lightly bubble and whisk consistently as it bubbles until it achieves the desired color. Mine took about ten minutes to get to be a dark golden brown. 

Add roux to crock pot and stir. 

In the last 30 minutes or so add the following protein:

2 lbs of thawed, peeled, cooked shrimp

12 ounces of crabmeat. 

I ate my gumbo over a bed of cauliflower rice which was SO GOOD. I also made brown rice and black rice (which I tasted and was super yummy. you can get it at Trader Joes. But of course use whatever rice you prefer or none at all! 

Really yummy soup! WE all had several bowls. I hope you enjoy!

Healing Chicken Soup: Paleo and Whole 20 Compliant

Healing Paleo Chicken Soup This easy family­favorite Paleo chicken soup is packed with nutrients and healing herbs that can help prevent and reduce the duration of cold and flu symptoms.: 8-­10 servings

Ingredients 2-­3 lb chicken (I prefer boneless chicken breast, but you can use any chicken) 4 cups organic chicken broth
6 cups water
½ cup onion, chopped
1 tsp fresh ginger
3-­4 cups carrots, chopped
2-­3 cups celery, chopped
6-­8 garlic cloves, minced
1 tsp ground turmeric
1 cauliflower
½ Tbsp basil
½ Tbsp parsley
3 Tbsp coconut aminos
2  tsp sea salt, more or less to taste
¼ tsp black pepper, more or less to taste

Instructions
1. Fill a large pot with water. Add the chicken and bring to a boil. Reduce heat and simmer for about 30 minutes or until fully cooked through. Remove the chicken and set aside. 2. While the chicken is cooking, you can cut up the vegetables. 3. Add the broth and 6 cups of the water the chicken was cooked into a large stock pot. Add the onions, ginger, carrots, celery, garlic, and turmeric. Bring to a boil, then reduce heat to medium and cook, covered, for about 10 minutes. 4. While the broth and vegetables are cooking, cut up the cauliflower and pulse several times in a food processor until it resembles grains of rice. If you don't have a food processor, you can just cut it up into small pieces. 5. Shred the chicken and add the chicken and diced cauliflower to the pot, along with the remaining ingredients:basil, parsley, coconut aminos, sea salt, and pepper. 6. Bring the soup to a boil, then lower the heat and simmer, covered, until the vegetables are tender. Adjust the salt and pepper to taste.

Recipe by Living Well Mom at http://livingwellmom.com/2016/01/healing­paleo­chicken­soup/

Tomato Beef Soup (Whole 30 Compliant)

I have recently begun a journey into the Whole 30 way of eating. With everything going on in our lives, good nutrition for myself has not been a priority. Well, it finally caught up to me and I decided I needed to do something drastic. I decided to go on the Whole 30 plan which is basically Paleo with zero sugar except fruit and zero ingredients you cannot pronounce. The first few days I kept it simple, meat and veggies. But my pallet requires a bit more to stay satisfied and since we have had some nice cooler evenings, I decided to find some soups. This was the first and man, what a hit! Both Brent and I had giant bowls for dinner and I even refilled my for seconds. This is one of my new favorites, Whole 30 or no!


2 pounds ground beef

4 cloves garlic, minced

1 small yellow onion, diced small, about 1 cup

1 bag of baby carrots

6 stalks celery, sliced thin, about 3 cups

6 cups water

(1) 16-ounce can diced tomatoes

(1) 28-ounce can crushed tomatoes

(1) 14-ounce tomato sauce (Be sure to read ingredients if you are on Whole 30. I like Newmans)

2 teaspoons dried oregano

1 teaspoon dried basil

1/2 teaspoon dried thyme

1 teaspoon kosher salt, adjust to taste

1 teaspoon freshly ground black pepper

Put a bit of olive oil in stock pot and , over medium high heat, cook and crumble the ground beef along with the garlic and onion. When the beef has browned, about 8 minutes, add the carrots, celery, and water to the pot. Increase heat to high and add the diced tomatoes, crushed tomatoes, tomato sauce, oregano, basil, thyme, salt, and pepper. Cover with a lid. Once the soup is boiling, stir, and reduce heat to medium; simmer uncovered for about 15-20 minutes, until the carrots are tender.

Taste the soup and adjust the salt and seasonings  as desired. Allow to come to a rolling boil again after the seasonings are adjusted to get the flavors immersed in the soup. Enjoy!

Pad Thai (Gluten/Dairy/Soy Free)

The original recipe for this was suggested by my husbands sisters and can be found HERE. The original was pretty yummy but I made some changes and found it then worked better for my family and our palettes. It tastes even better the next day!

 

 

• 4 cups prepared Vermicelli Rice Noodles.
• 7 tablespoons neutrally-flavored oil, such as canola or vegetable oil
• Kosher salt and Freshly ground black pepper
• 3 eggs
• 1 1/2 lbs thin chicken cultlets sliced into thin 2 inch strips
• 1 lb of frozen cooked, deveined small from shrimp (thawed and rinsed)
• 1 large red onion, thinly sliced
• 6 cloves garlic, finely minced
• 2 cups carrots, cut into tiny matchsticks
• 2 cups bean sprouts
• 2 bunches scallions, sliced
• 6-8 tablespoons Pad Thai sauce (see below)
• ¾ cup peanuts, chopped
• 1/2  lime, cut into wedges

Pad Thai Sauce

• 3 tablespoons light brown sugar
• 3 tablespoons of raw local honey
• 2 coconut aminso 
• 6 tablespoons rice vinegar*
• 2 lime, juiced (should yield about 1 tablespoon)
• 6 tablespoons tamarind nectar (Goya brand can be found in individual cans)
• 1 clove garlic, minced
• 2 teaspoons tasted sesame oil

 

INSTRUCTIONS

1. Prepare the Pad Thai Sauce. Combine brown sugar, honey, rice vinegar, juice of 1 lime, tamarind nectar, minced garlic, aminos in a small saucepan over medium low heat. Cook sauce, stirring occasionally, until brown sugar is completely dissolved (typically just when it begins to simmer).  Add sesame oil. It should yield about 8 tablespoons of sauce.
2. Heat 3 tablespoons of oil in a wok or large skillet over high/medium-high heat (I set my stove top dial to 8 out of 10). Once oil is nice and hot, add chicken and cook, stirring frequently, for 3-4 minutes. Remove chicken and set aside.
3. Add remaining 3 tablespoons of oil to the pan. Once hot, add red onions and cook for 1 minute. Add garlic and cook for 1 minute, stirring constantly to avoid burning. Add carrots, bean sprouts, and scallions to pan and cook for 1 minute. Add the shrimp and cook until heated. IF THERE IS A LOT OF LIQUID IN THE PAN TRY TO DRAIN AS MUCH AS POSSIBLE. THEN,  return the cooked chicken to the pan .
4. Move the mixture to one side of the pan, crack the three eggs and add them to the other side. Scramble the egg with a wooden spoon and cook until just set, about 30 seconds. Combine into the Pad Thai mixture. Add the Pad Thai suace.
5. Add cooked noodles and gently toss everything together and cook for 1-2 minutes.
6. Serve Pad Thai immediately with lime wedges and chopped peanuts.

Mexican Quinoa Casserole (Dairy/Gluten/Soy Free)

This turned out delicious! I changed it up from the original recipe so it fits in our family’s dietary choices.

INGREDIENTS

• 1 cup quinoa
• 10 ouces salsa (original recipe called for enchilada sauce but I could not find it. I may try that next time.
• 1 (4.5-ounce can chopped green chiles, drained
• 3/4 cup frozen corn
• 3/4 cup prepared black benas (either canned or prepared dry)
• 2 tablespoons chopped fresh cilantro leaves
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• Kosher salt and freshly ground black pepper, to taste
• 3/4 cup shredded Daiya Dairy Free cheddar cheese, divided
• 3/4 cup shredded Daiya Dairy Free mozzarella cheese, divided
• 1 avocado, halved, seeded, peeled and diced
• 1 Roma tomato, diced

INSTRUCTIONS

• In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
• Preheat oven to 375 degrees F. Lightly oil an 8x8 or 2 quart baking dish or coat with nonstick spray.
• In a large bowl, combine quinoa, Salsa or enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.
• Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.
• Serve immediately, garnished with avocado and tomato, if desired.

Two Day Chicken Stock Chicken and Veggie Soup

Ingredients

1 Whole Organic Fryer Chicken

Salt, Peppers, Rosemary, Basil, Thyme, Bay Leaves, Parsley, Tumeric, Garlic to taste

2-3 stalks of celery in chunks

3 stalks of celery diced

1 Onion coarsely chopped

1 Onioin finely chopped 

2 Zucchini sliced

1-2 cups of finely diced carrots

Any other veggies you might want to try!

Instructions:

Place chicken in the crock with seasonings and cook on low overnight (min of 7 hours)

Pull meat off carcass and set in the fridge.

Put carcass back in the crock pot and add the large chunks of celery and onion. Add enough water to more than over everything in the pot. I fill the water about 3/4 the way to the top of the pot. Cook on low for 5 hours or more if you like.

Strain the veggies and carcass and discard.

Put the meat back in the with veggies and cook for a couple hours until the veggies are soft. I sometimes precook the carrots to make sure they get mushy cause that is how we like them! This soup is delicious and super nutritious. It takes a lot of time but is totally worth it!

Light White Chili

This is a yummy light take on white chili….great for summer!

 

2 1/2 lbs chicken breast
1 tbsp garlic

1 can green chilis
1 tbsp onion salt
2 tsp cumin
4 cups chicken broth
2 cans  white beans (whatever are your favorites!)
1 can chick peas

1 can black beans
1 can diced tomato
12-16 ounces frozen corn

Put chicken, broth and seasonings in crock pot on low heat for six hours. Add the remaining ingredients and continue cooking for an hour. Serve over rice.

Coffee Cocoa Crusted Crock Pot Roast

HUGE HIT IN OUR HOUSE!!!!! The flavor of this is unbelievable!

Coffee Spice Rub

2 tablespoons coffee grounds

½ teaspoon ground chipotle

1 teaspoon unsweetened cocoa powder

¼ teaspoon cinnamon

½ tablespoon garlic powder

1 tablespoon dried oregano

1 tablespoon cumin

1 teaspoon sea salt

Mix all spice rub ingredients together and set aside.

Roast

½ tablespoon coconut oil

2.5 lb beef chuck roast

1 red onion, halved and sliced

¾ cup water

Heat your coconut oil in a skillet over medium to medium high heat, make sure your pan is nice and hot!  Take the spice rub mixture and rub the entire amount into and all over the roast – really rub it in, do not just brush it on!.  Using tongs, place the roast into the hot skillet and sear for 3-4 minutes on each side.  If your pan is not hot enough you will lose your spices, but if it’s too hot, you will burn your roast.  You want it to make a nice crust on both sides of the meat.  Place your sliced onions in the bottom of a slow cooker. Once the roast has been seared, put the roast in the slow cooker on top of the onions. Add the water, cover and cook on high for 5-6 hours or on low for 7-8 hours.  Serves 6.

Short Ribs

Ingredients

• f.o.c. (fat of choice)
• ~2 ½ lbs beef short ribs*
• 1 yellow onion, roughly sliced
• 1 carrot, roughly chopped
• 4 cloves garlic, roughly minced
• 1/4 c red wine
• 1 ½ c beef stock
• 1 ½ c water
• fresh rosemary, chopped
• s & p

 

Method

Salt and pepper the short ribs. Heat a saute pan up over medium-high heat and melt a few tablespoons of your f.o.c., tallow would be great here. Sear your short ribs until they’ve developed a nice, brown crust. Place the short ribs in your slow cooker.

Turn down the heat on your saute pan to medium, and add the onion, garlic and carrot. Saute a bit and add the red wine. You’re not trying to cook the vegetables through, we’ll kill them in the crock pot, we’re trying to evaporate most of the wine from the pan. Stir around the vegetables every so often, until most of the wine is gone. We’re just trying to give a touch of flavor to the vegetables, not make everything taste boozy.  Place the vegetables in the slow cooker.

Pour the water and beef stock in the crock pot. Set it on high and let it go until the short ribs fall apart when you pick them up. This will take about 4 hours.

Chicken Noodle Soup (Gluten Free!)

This is a yummy recipe that is totally adjustable for your tastes. There is just a list of ingredients. Taste it as it cooks (once the chicken is fully cooked of course) and add things as needed! Yummy!

Brown boneless, skinless chicken breasts. At the end add:

Onions

Celery

Carrots

Cook until lightly brown then add:

chicken broth

rosemary

bay leaf

thyme

parsley

salt

pepper

Let simmer for as long as you can then cut up the chicken.

Add the noodles the last 10 minutes or so. I use gluten free but you could use whatever you want, even homemade!

Hungarian Goulash–Gluten and Dairy Free

Ingredients

• 3 tablespoons sunflower oil
• 2 pounds mushrooms, sliced
• 2 large onions, halved and sliced (4 cups)
• 2 red bell peppers, chopped
• 3 garlic cloves, finely chopped
• 1/2 teaspoon salt
• 2 pounds lean beef chuck, cut into 1 1/2-inch pieces
• 1/4 cup sweet Hungarian paprika
• 3 tablespoons all-purpose gluten free flour
• 2 cups beef stock
• 4 teaspoons tomato paste
• 1 Tablespoon Dill
• 1 Tablespoon Parsley

Preparation

1. Heat oil in a 5 1/2- to 6-quart heavy pot over medium. Add mushrooms, onions, pepper, garlic, and salt; cook, covered, stirring occasionally, until soft (15 minutes).

2. Push vegetables aside, add beef, and cook, turning meat occasionally, until brown. Push beef aside. Add paprika, flour, and caraway; cook, stirring (1 minute). Gradually whisk in broth, then tomato paste; bring to a simmer, whisking. Stir vegetables and meat back into sauce.

3. Cover and simmer over low until meat is tender (1 1/2 hours). Stir in dill or parsley. Serve.

Dairy Free Creamy Tomato and Chicken Soup

"Creamy" Crockpot Chicken and Tomato Soup
8 frozen skinless boneless chicken breast
2 tablespoons Italian Seasoning
1 tablespoon dried basil
2 cloves garlic, minced
1 large onion, chopped
2 14 oz. can of coconut milk (full fat), shake before opening can to avoid separation
2 14 oz. can diced tomatoes and juice
2 cups of chicken broth
1 small can of tomato paste
1/2 jar of your favorite tomato sauce
Sea Salt and pepper to taste

Put all the above ingredients into the crock-pot, cook for 9 hours on low. After 9 hours take two forks and shred the chicken, set the crock-pot on warm till ready to serve (making sure to taste it before serving to make sure there is enough salt and pepper)

Slow Cooker Turkey Chili

ngredients

• 1 tablespoon olive oil
• 8 ounces mushrooms, finely chopped
• 2 medium onions, chopped
• 6 cloves garlic, minced
• 1 pound ground turkey
• 1 tablespoon dried oregano
• 1 tablespoon ground toasted cumin
• 2 tablespoons chili powder
• 1 tablespoon ancho chili powder
• ½ teaspoon chipotle chili powder
• 1/2 pound of dried black beans (soaked/softened (you can boil them for 10 minutes then let sit for an hour if you forget to presoak them)
• 1 28-ounce can whole tomatoes, chopped up in food processor
• salt and pepper, to taste
• 1 cup bean cooking liquid or 1 chicken broth
• Garnishes:
• Chopped avocado, minced scallions

Directions

1. Heat olive oil in a large stock pot over medium heat. Add mushrooms and onions and cook until onions are translucent, about 5 minutes. Add garlic and cook another minute. Add ground turkey and cook until browned and cooked through. Add oregano, cumin, chili powder, ancho chili powder, and chipotle chili powder. Stir well and cook until fragrant, about a minute. Add black beans, tomatoes, bean cooking liquid, and salt and pepper to taste.
2. Pour chili into a crockpot and cook on low 6 hours to develop flavors. Alternatively, continue cooking chili on the stovetop on low heat for 1 hour.

Crock Pot BOEUF BOURGUIGNON

INGREDIENTS

• 4 slices bacon, cut into 1" pieces
• 2 lbs beef stew meat (I used top round, trimmed and cut into large cubes)
• 1-2 large carrots, peeled and cut into chunks
• Half an onion
• 1/2 tsp dried marjoram leaves
• 5cloves garlic clove 
• 1/2 cup dry red wine
• 1/2 cup reduced-sodium beef broth
• 1 Tbs Worcestershire sauce (optional)
• 1 envelope of Lipton Onion Soup
• 8 oz (weight) sliced mushrooms
• Salt, pepper, garlic to taste

Okay this is seriously one of the most delicious things I make! It is not totally natural (the onion soup that I added on a whim adds a lot of yummy flavor but if you want a more natural recipe just leave that out).

Cook bacon. I am limited on time so I just pop it in the microwave for four minutes. You want it halfway cooked. Put meat in the crock pot. Dump bacon and juices (aka fat) on the meat. Microwave  carrots for a few minutes to soften. (This step is not necessary but we like softer carrots in our house and they seem to give more flavor to the dish if they start off soft. Add the rest of the ingredients and cook on low for 6-8 hours. I like to serve with my dairy free mashed potatoes (made with Earth Balance and Almond milk). This is a HUGE HIT and so YUMMY!

Salisbury Steak : Dairy/Gluten Free Option

Ingredients

• 1/4 cup safflower oil
• 1 large onion, grated (about 1 1/3 cups)
• 2 slices white bread – I use Udi’s Gluten Free
• 1/2 cup Almond milk
• 2 pounds ground sirloin
• 2 garlic cloves, minced (1 1/4 teaspoons)
• 1 large egg
• 2 tablespoons chopped flat-leaf parsley ( I use dried)
• 2 teaspoons plus a dash of Worcestershire sauce
• Coarse salt and freshly ground black pepper
• 1 teaspoon cornstarch, plus 1/4 cup for dusting ( I actually use tapioca starch)
• 1 1/2 cups beef broth

 

Heat a medium saute pan over medium heat. Add 2 tablespoons oil and 1 cup onion. Reduce heat to medium-low, and cook, stirring occasionally, until onions are golden brown and caramelized, about 35 minutes. Set aside

Soak bread in milk, flipping once. Finely chop. In a large bowl, combine the remaining 1/3 cup onions, the sirloin, garlic cloves, bread, egg, parsley, 2 teaspoons Worcestershire sauce, 2 teaspoons salt, and 1/4 teaspoon pepper. Mix with your hands to combine. Divide meat mixture into 6 oblong patties (about 5 inches long and 3/4 inch thick). Dust with cornstarch.

Heat a large skillet over medium-high heat. Add remaining oil, and reduce heat to medium. Cook patties, 3 at a time, for 6 minutes, without moving them. Flip, and cook until cooked through, about 9 minutes. Set aside on a plate. Repeat with remaining patties.

Make the gravy: Add cooked onions and 1 teaspoon cornstarch to same skillet, and stir for 1 minute. Raise heat to medium-high. Pour in broth and a dash of Worcestershire sauce, and whisk until broth is clear and slightly thickened, about 3 minutes. Remove pan from heat, and return patties and juices to skillet, spooning sauce on top.

Broccoli Chicken Casserole–Gluten Free, Dairy/Soy Free

This is so yummy! I made lots of changes from the original to make it a main course (by adding chicken) and GF/DF/SF. Turned out awesome and I have made it several times.
Ingredients

• 1 lb fresh or FROZEN broccoli, pieces or florets (if using frozen, just make sure to remove any ice chunks)
• 6 tablespoons of Extra Virgin Olive Oil
• 5+ garlic cloves
• 1 1/2 teaspoon salt
• 1 teaspoon pepper
• 1/2 cup GF Pretzels pulvarized in a food processor to make “bread crumbs” 
• 1 lemon, juice
• 3 tablespoons toasted pine nuts
• 2 pounds chicken cut into cubes

Preheat oven to 375.
Combine all ingredients and toss together. Put in a 9x13 casserole dish. Bake for 45 minutes or until the chicken reaches an internal temperature of 165 degree f.

Gluten Free Pancakes

I finally found a yummy gluten free pancake recipe! These turned out perfect! I’m using Costco brand gluten free flour which is Namaste’s Perfect Flour Blend. The recipe was actually on the back of the package. I adjusted the directions to make them easier.

Ingredients:

1 1/4 cups GF Flour

1 Tbsp Baking Powder

1/2 Tsp Salt

1 Tbsp Sugar

1 Tsp Baking Soda

1 1/4 Cup of Milk (you can use Almond Milk to make Dairy Free!)

2 Eggs

2 Tbsp Melted Butter

1/2 Tsp Vanilla

1/8 Tsp Nutmeg

1/2 Tsp Cinnamon (I added this and it was yummy!)

Combine all ingredients in a food processor or blender. Pour on skillet heated to medium/med-high in about 1/3 cup amounts. When top starts to look dry, flip. These took a little longer than your standard pancake as the batter is pretty thick. Be sure they are completely cooked all the way through.

Ground Beef and Rice Casserole–Dairy/Gluten/Soy Free

Ingredients

• 1 pound  ground beef
• 5 cloves of garlic, minced 
• 1 cup fresh mushrooms, sliced
• ½ cup onion, chopped
• 1 green pepper, chopped
• 3/4 cup beef broth 
• 1 tsp coconut aminos
• 1 cup partially cooked brown rice (I cook it until it is still pretty firm…..maybe a slight “crunch” in the middle of the grain)
• ½ tsp sea salt
• ¼ tsp black pepper
• ½ cup dairy free cheddar cheese, shredded

Instructions

1. Preheat oven to 375 degrees F.
2. In a large skillet, brown ground beef until all pink is gone.
3. Drain any liquid from ground beef.
4. Add garlic, onion, mushroom and green pepper to the ground beef.
5. Saute until onion is tender.
6. Add rice to the bottom of a 2 quart casserole dish.
7. Pour the beef broth and coconut aminos over top.
8. Add the beef mixture, sea salt and pepper to the casserole dish.
9. Cover and bake for 45 min.
10. Uncover and sprinkle on the shredded cheese.
11. Bake another 5-10 minutes until the cheese is melted and the liquid is completely absorbed.

Artichoke Mustard Chicken

This is the chicken recipe to end all chicken recipes! So yummy and it will be a new staple in our home. It is also super easy which make me love it even more!

3 lbs. chicken breasts (boneless, skinless)
1 cup artichoke hearts, halved (canned is fine)
1 medium onion, cut into pieces same size as the artichokes
1 pound white button mushrooms (halved or quartered) More if you really like mushrooms
3 tablespoons brown mustard
5 cloves garlic, minced
1/4 cup olive oil
1/4 cup red wine vinegar
1/4 cup red or white wine (you could also sub in chicken stock)
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried tarragon
kosher salt and pepper (to taste)

Preheat oven to 350

Put mushrooms, onions and artichokes on bottom of a 9x13 baking dish

Push chicken on top of veggies

Mix remain ingredients together and pour over chicken

Bake for an hour or until the internal temperature of chicken is 165 degrees.

Clean Beef Stew

3lbs  shoulder beef chuck
1 can diced tomatoes
16 ounces frozen corn
16 ounces regular cut green beans
4-5 smallish to medium potatoes, diced (I don’t peal them)
1tbsp garlic
4-5  cups beef stock

Salt and Pepper to taste
Combine beef, beef stock garlic and salt and pepper.  Cook on med low for seven hours.  Shred beef with two forks. I remove and put it in a big bowl to shred. It should shred easily. Add remaining ingredients and cook for another 30-60 minutes. Enjoy! This is seriously one of the yummiest things I make!