A few good reasons to use your crock-pot? It makes the house smell good, it’s easy to clean up, and it makes a lot of food. A crock-pot is an economical way to make large one-dish meals. Here’s one perfect for Sunday supper.

4–6 servings

Olive or grape seed oil
1½ pounds lean beef top round, cut into 1½-inch cubes
½ teaspoon black pepper
1 teaspoon fresh thyme
1 teaspoon minced fresh parsley
1 medium red onion, diced
2 garlic cloves, minced
1 large can (28-ounce) crushed tomatoes
2 stalks celery, cut into 1-inch pieces
2 medium carrots, cut into 1-inch  pieces
½ pound mushrooms, cut in half
1 tablespoon low-sodium tamari or soy sauce
2 cups low-sodium beef broth
6 small red skin potatoes, cut in quarters

1. Coat a soup or stock pot with oil, and heat over medium heat.
2. Season beef with black pepper. Brown beef in pot for 4-5 minutes.
3. Place the thyme, parsley, onion, garlic, crushed tomatoes, diced celery, carrots, mushrooms, tamari sauce, and beef broth in a crock-pot. Add the seasoned beef to it. Turn heat on low. Cover and simmer until slightly tender about 6-7 hours.
4. Add potatoes to crock-pot. Add water if stew is looking dry. Simmer about 3-4 more hours on low.
Tip: You can also bake the stew in the oven at 325º for 6-7 hours or on the stove stop covered over medium heat for 5–6 hours.