This past week Jack and I made meatballs and marinara sauce, something we’ve been eating, let’s say, frequently. As we sat down to dinner, Jack told me, “I’m not really feeling the meatballs, Mom. We have them all the time.” Turn back the clock six or seven months and he was saying, in a disgruntled tone, “We never eat the same meal twice.” He was right, mind you. I had more time to find new recipes. To make a long, boring story even longer, but hopefully not more boring, I tried something new last week. Jack didn’t even get to eat it because he was sick. Oh well – those are the breaks!
Here is the link to the recipe, but below is the way I made it. I intend to do it differently the next time too. I’ll add those notes at the end of the recipe.
One last thing before the recipe, in my last post, I proposed a veggie cooking experience which I would host at my house. Maybe you didn't see it because it was at the end of the recipe? Maybe no one is interested? I thought I would take a chance and ask again. Leave a comment if this sounds like something you'd like to try.
Crockpot Mongolian Beef
2# grass-fed beef stew meat
½ t minced fresh ginger root or 1t ginger powder
2 cloves garlic, minced
¾ C coconut aminos
¾ C water
½ C unsweetened applesauce
¼ C honey
¼ C arrowroot powder
½ C grated carrots
3 green onions, chopped
Put the beef on a plate or in a large bowl and pat it dry. Lightly season it with salt and black pepper. Then toss the beef with the arrowroot powder, making sure it is evenly coated.
Place the carrots, garlic and green onions into your crock pot. Add the coconut aminos, water, applesauce, honey and stir to combine.
Next, add the stew meat to the crockpot on top of the other ingredients.
Cook on high for 2-3 hours or on low for 4-5 hours. Serve over steamed broccoli.
Next time I make this, I will use all applesauce and no honey. I don’t think you need the honey as the applesauce provides enough sweetness. I also plan to use only 1/8 C arrowroot powder because ¼ C makes the gravy a little bit pasty.