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A hearty stew that will warm you up on a cold fall night. As the herbs and vegetables cook, they make the beef tender and full of flavor.

Ingredients: 2 lbs beef stew meat, cubed. 3 carrots, sliced. 2 potatoes, diced. 1 onion, chopped. 2 cloves garlic, minced. 1 cup beef broth. 1 can 14.5 oz diced tomatoes. 1/4 cup tomato paste. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste.

Instructions: In a slow cooker, combine beef stew meat, carrots, potatoes, onion, and garlic. Pour in beef broth and diced tomatoes with their juices. Stir in tomato paste, thyme, rosemary, salt, and pepper. Cover and cook on low for 8 hours or on high for 4 hours, until beef and vegetables are tender.

Prep Time: 20 minutes

Cook Time: 240 minutes

Delicious cookie recipe? Try this Cherry Delight Sugar Cookies with chewy dried cherries for a burst of fruity flavor.

Lemon Almond Biscotti has a zesty and crunchy texture. These twice-baked cookies have a tangy lemon flavor and a delightful crunch from chopped almonds. Ideal for dipping in your preferred hot beverage!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 teaspoon baking powder. 1/4 teaspoon salt. Zest of 2 lemons. 1/2 cup almonds, chopped. 2 large eggs. 1/2 teaspoon vanilla extract.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a bowl, combine the flour, sugar, baking powder, salt, lemon zest, and chopped almonds. In a separate bowl, whisk together the eggs and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. Divide the dough in half and shape each half into a log on the prepared baking sheet. Bake in the preheated oven for 25-30 minutes, or until the logs are firm and slightly golden. Remove from the oven and let the logs cool for about 10 minutes. Using a sharp knife, slice the logs into diagonal biscotti cookies. Place the sliced cookies back on the baking sheet and bake for an additional 10-15 minutes, flipping them halfway through, until they are crisp and golden. Let the biscotti cool completely on a wire rack before serving.

Prep Time: 15 minutes

Cook Time: 40 minutes

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This Paleo Walnut Sage Pesto is a flavorful twist on traditional pesto, utilizing the richness of walnuts and the earthy aroma of sage. It's perfect for adding depth to your Paleo meals.

Ingredients: 2 cups fresh basil leaves. 1/2 cup walnuts. 2 cloves garlic. 1/4 cup extra virgin olive oil. 1 tablespoon fresh lemon juice. Salt to taste. Black pepper to taste. 10 fresh sage leaves.

Instructions: In a food processor, combine basil, walnuts, garlic, and sage leaves. Pulse until finely chopped. With the food processor running, slowly pour in the olive oil and lemon juice. Blend until smooth. Season with salt and pepper to taste. Adjust consistency with more olive oil if desired. Transfer the pesto to a jar or container and refrigerate until ready to use.

Prep Time: 10 minutes

Cook Time: 0 minutes

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