Long slow cooking is just perfect for chilly winter evenings, resulting in the most gorgeously flavoursome meals that are also superbly nutrient-dense, as cooking at low temperatures both extracts the minerals and preserves the enzymes in food. The best cuts of meat to use for slow-cooking are those that have a bit of sinew and toughness; connective tissue that breaks down over long cooking and become tender and incredibly tasty. An added bonus is that these varieties are more economical than premium cuts as well.
I used to believe that it was essential to brown the meat separately before making a stew or casserole but now know that this is not only extremely time consuming, it is not at all necessary or healthy to do so. If you use pastured meats, bone broth and organic veggies there is so much amazing flavour in them, all you need to do is throw everything in a pot the day before (only 5-10 minutes prep!) and put it into a very low oven or a slow cooker overnight. The next evening your beautiful meal will be ready. So easy!
If you are interested in reading more about the health benefits of slow cooking as opposed to high-heat cooking I highly recommend Anthia Koullouros’ wonderful book ‘I Am Food’ and Soulla Chamberlain’s great blog at Star Anise Organic Wholefoods.