Make this zero-fuss meal the night before you plan on eating it for dinner. The next morning, simply turn on your slow cooker and let the aroma of herbs, spices and savory meat permeate your home. Enjoy the comforts of a truly slow-cooked meal, and marvel at the simplicity of living well. (If you don’t have a slow cooker, you can cook the stew for about one hour in a covered Dutch oven set over medium heat.)
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2 tablespoons cider vinegar
2 fennel bulbs, halved and sliced
2 yellow onions, halved and sliced
1 (16-ounce) can diced tomatoes
1 head garlic, cloves peeled
8 to 10 thyme sprigs
1 (3-pound) grass-fed lean brisket, cut into 4 pieces
2 teaspoons chili powder
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Chopped fresh parsley, for garnish
Makes 4 servings
Calories: 300
Total fat: 11 g
Saturated fat: 4 g
Cholesterol: 76 mg
Fiber: 7 g
Protein: 27 g
Carbohydrate: 25 g
Sodium: 486 mg
— Recipe courtesy of Mark Hyman, MD.
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