[No soy, gluten, sugar, peanuts, corn, dairy, eggs]
Grass fed beef (you could substitute bison or buffalo meat)
I would use grass fed beef bones and either grass fed ground beef in addition, or simply a large grass fed cut of beef suitable for pot roast. In this case I used about 1 lb of beef soup bones and about 1 lb of ground beef.
Extra virgin olive oil (to taste)
Burgundy – I use Gallo brand but any burgundy will do – make it a big bottle to use for other recipes.
One 29 oz can organic diced tomatoes
Two to three tablespoons of lemon juice (or one large fresh lemon squeezed)
Small bag of small potatoes, larger bag if you like potatoes
1 large onion – I put this in my small food processor
Fresh Celery diced.
Baby Carrots - whole
Veggie of your choice – for this particular recipe I had organic egg plant – diced into either thin slices or bite sized pieces of any shape.
1 quart/1 box Organic Vegetable broth. Check your ingredients. Many broths have sugar in them.
Kosher Salt/sea salt and pepper
Drizzle the bottom of your slow cooker’s ceramic lining with olive oil. Place your beef bones and also any other beef in the bottom of your crockpot. Don’t worry about cutting up the beef. It’ll fall off the bone later and the ground beef once cooked, will easily break apart later on with a spoon. Pour your burgundy over the meat until it just covers your beef. Add your box of broth, the entire box and your lemon juice.
Cook on low for at least an hour or until your meat starts to turn brown.
At this point, you dump in the rest. Pour in the entire can of diced tomatoes, your finely chopped onion, diced celery, egg plant (or other fresh veggie of choice), baby carrots, potatoes and drizzle more olive oil over the top, salt and pepper, cover, cook on high for one hour or until it comes to a boil. Then on low until the meat just pulls apart which should be another three or more hours. Enjoy with some gluten free bread or rolls.
The trick is never add water. If the liquid reduces too much add more burgundy, or even another smaller can of diced tomatoes or more veggie broth. Do not add water, (ever) as it simply waters down the robust taste.
The other trick is don’t over salt. You can always add salt to your individual serving if you feel you must. Over salting will ruin your soup and it’s unhealthy as cooked salt “hides” in the soup. Better to salt your portion rather than in the pot.
Take this traditional “comfort food” to a new healthy level and enjoy!
And that is my piece for today.
For more blogs about my journey on The Virgin Diet click the links below:
The Skinny On The Virgin Diet
The Skinny On The Virgin Diet Part II
The Skinny On The Virgin Diet Part III
The Skinny On the Virgin Diet Part IV
The Skinny On The Virgin Diet Part V
Tips For The Virgin Diet
The Virgin Diet And Italian Meatloaf
The Virgin Diet and Summer Squash Soup