Slow Cooker Red Wine Beef Shank Stew

Screen Shot 2015-10-13 at 3.02.42 PMWe’ve all begun to crave comfort food as the weather has turned cooler. Stews, chili and soups are some of the meals Jeanette of Jeanette’s Healthy Living makes more of with the change of seasons. The good news is that it’s easy to use less expensive cuts of meat that are tougher in these meals because they benefit from low, slow cooking. Another benefit is this recipe makes a lot (serves 4-6 and doubles well) and leftovers can be frozen and turned into a Mashed Cauliflower Potato Crusted Beef Casserole (To make this Mashed Cauliflower Potato Crusted Beef Casserole, simply chop the leftover beef stew into bite size pieces, top with mashed cauliflower potatoes and sprinkle with a little Parmesan cheese. Bake the whole thing at 375 degrees for 40-45 minutes until stew is hot and topping is browned.), or Beef Vegetable Soup (just add some broth, cooked whole grains or pasta, and chopped leafy green vegetables).
Slow Cooker Red Wine Beef Shank Stew
2 beef shank pieces (about 2.5 to 3 pounds)
sea salt
fresh ground black pepper
2 tablespoons olive oil
1 large onion (about2 cups), chopped
4 carrots (about 2 cups), chopped
3 celery stalks (about 2 cups), chopped
6 cloves garlic, chopped
2 tablespoons umami paste or tomato paste
2 cups red wine
2 teaspoons Herbs de Provence (or substitute a mixture of thyme, oregano, rosemary)
3 cups chopped tomatoes (30 ounces)
sea salt and fresh ground pepper, to taste
Season beef shank pieces with salt and pepper on both sides. Heat oil in a large pot and brown beef shank pieces on both sides. Transfer to slow cooker. Add onion, carrots, celery and garlic to pot and sauté until fragrant, about 3-4 minutes. Add umami paste and sauté another minute. Add red wine, Herbs de Provence and tomatoes; stir to scrape up any browned bits from bottom of the pot.
Transfer everything to slow cooker; cover and cook on high for 6 hours. Season to taste with salt and pepper.
For extra umami flavor, add some porcini mushrooms, season with soy sauce instead of salt and serve with a sprinkling of Parmesan cheese.

Jeanette’s Slow Cooker White Chicken Chili

Slow-Cooker-White-Chicken-ChiliWith all of the snow and arctic temps this winter it’s nice to seek comfort in delicious, slow cooked meals. With that in mind, we’re sharing another sure-fire winter hit from our friend Jeanette, Jeanette’s Healthy Living . . . Perfect for a cold wintry day. Serve it with lots of fixings for extra fun!
I’ve been thinking of making this for a while, but hadn’t gotten around to it for whatever reason. I think I was worried my kids wouldn’t like it simply because it wouldn’t look like the chili they’re used to. White food tends to scream boring and bland. To amp up the flavor in this White Chicken Chili, I did three things:

  • Toasted whole cumin and coriander before grinding them
  • Used three types of chili peppers – fresh jalapeno, pickled jalapeno, and fire roasted green chilies
  • Used leftover Chicken “Carnitas Style” which was braised in onions, garlic and spices
  • Served the chili with fun and fresh toppings – diced avocado, chopped scallions, fresh cilantro leaves, Pepper Jack cheese, and baked blue tortilla chips

The chili itself is dairy-free, so choose your toppings according to preferences and dietary needs. My husband is lactose intolerant, so he topped his chili with avocado, scallions and cilantro.
To go along with this chili, I made a batch of gluten-free dairy-free Cornbread and Steamed Broccoli with Toasted Garlic Red Pepper Olive Oil.
I gave a container of this White Chicken Chili with Green Chilies to a friend of mine who’s just finishing up her chemotherapy treatments and she said it was the best chicken chili she’s ever had. I was so glad she enjoyed this nutrient rich chili, packed with goodness.

Slow Cooker White Chicken Chili with Green Chilies
Prep Time: 20 minutes

Cook Time: 4 hours, 15 minutes

Total Time: 5 hours, 35 minutes

Yield: 6

I pureed one can of beans to make a thicker, creamier consistency to this chili. Toasting whole spices and then grinding them is worth the effort for an extra boost of flavor; however, you could certainly use pre-ground spices. For dairy-free option, leave out cheese and Greek yogurt as toppings.


    • 3 14.5 ounce cans white beans
    • 1 tablespoon cumin seeds
    • 1 1/2 teaspoon coriander seeds
    • 1 tablespoon olive oil
    • 1/2-1 fresh jalapeno pepper, seeds removed, minced
    • 4 sliced pickled jalapenos
    • 2 green bell peppers
    • 1 large onion, chopped
    • 1 celery stalk, chopped
    • 4 garlic cloves, minced
    • 1 teaspoon ancho chili powder
    • 1 cup low-sodium chicken broth
    • 1 cups Chicken Carnitas or roast chicken, chopped into bite-size pieces
    • 1 4-ounce can fire roasted green chilies
  • fresh cilantro leaves
  • fresh avocado, diced
  • scallions, chopped
  • shredded pepper jack cheese
  • Greek yogurt
  • crumbled tortilla chips
  • fresh lime wedges
  1. Place one can of beans in food processor and process until smooth. Rinse and drain remaining beans. Place in slow cooker.
  2. In a small skillet, toast cumin seeds and coriander seeds until fragrant. Transfer to spice grinder (I use an old coffee grinder) and grind until fine.
  3. Heat oil in a large skillet. Add jalapeno pepper, pickled jalapeno, bell peppers, onion, celery and garlic and saute until onions and peppers are soft. Add ground cumin, coriander and ancho chili powder and saute another minute. Add to slow cooker, along with chicken broth, chicken and fire roasted green chilies. Cover and cook on high setting for 4 hours. Serve with toppings as desired.
Adapted from Food Network

Check out this recipe and more at Jeanette’s Healthy Living blog

Jeanette’s Slow Cooker Black Bean Turkey Chili

Black-Bean-Turkey-ChiliPerfect for winter warming (or thawing!) and an excellent big game crowd pleaser for the Super Bowl, this new delicious Black Bean Turkey Chili recipe from Jeanette’s Healthy Living is versatile, simple, and healthy.  
From Jeanette: This Slow Cooker Black Bean Turkey Chili is heavy on the beans, making it a lighter and less expensive chili but equally flavorful. We’re in the thick of winter and stewschili and soups have been on our weekly menus lately. During the wintertime, our bodies crave rich foods, and oftentimes, these foods are heavier and higher in fat. Coming off of the holiday season, however, I’ve been trying to satisfy these cravings with comfort food that’s been lightened up, without sacrificing on flavor or heartiness.
I’ve deliberately called today’s recipe Black Bean Turkey Chili versus Turkey Black Bean Chili because it is heavier on the beans than on the turkey. That means, more fiber and plant based protein, with the added benefit of being a low-cost family meal. Love it when that happens. Oh, and mushrooms add some nice meaty flavor with far fewer calories. Chopped up fine, they meld right into this chili.
Toppings make chili the best, and there’s no shortage of them here. Have some fun with your favorite toppings, whether it’s red onions, scallions, jalapenos, cheese or Greek yogurt.
Crockpot Black Bean Turkey Chili
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
7 cups cooked black beans (1 pound dried beans, cooked)
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
Chopped avocado, minced scallions, non-fat Greek yogurt
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.
Jeanette Chen, a resident of New Canaan for 20 years, is the busy mom of 4 boys and author of a popular health and wellness food blog, Jeanette’s Healthy Living. She was recently named 2013′s Best Allergy Blog by Healthline and is always looking for ways to make healthier meals for her family and friends. See more by clicking here