I love crockpots. Back in the day, I probably would have said the kitchen tool I used the most was a toaster. But now, toasters are out. Crockpots are in. Not only do they make life easier, they make anything taste good. I would say that anyone can use them, but can think of an instance when I told someone to cook a pork tenderloin and he burnt it to a crisp.

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Reasons everyone should have a crockpot:

  • Set it and forget it – You can prep the night before, or throw it all together in the morning before work and it’s ready when you get home. Less time in the kitchen for busy people = win.
  • Endless recipe options – Just about everywhere you turn, you can find a crockpot recipe for your favorite dish
  • Portable for crowd pleasing – Cook an appetizer like meatballs or dip to take to a party. You can transport it in the crockpot and will be so popular because it tastes so good and stays warm.
  • You can cook just about anything in it – beef, chicken, seafood, desserts – you name it. It’s crockpotable. Yeah, I just made up that word myself.

Here’s an awesome guide to crockpots including a great infographic, recipes, and tips from Civilized Caveman.

Hungarian Beef Goulash

Hungarian Beef Goulash

Ingredients

  • 2 tbsp coconut oil or ghee
  • 1/2 Lb stewing beef, cut in cubes (choose grass-fed beef if possible)
  • 1 medium onions, sliced
  • 1 large garlic clove, crushed and minced
  • 1 bell pepper, sliced
  • 2 tbsp paprika
  • 1 tbsp chili powder
  • 1 can chopped tomatoes (fresh will also work)
  • 1 1/2 cups of bone stock (beef or chicken)
  • 1 tbsp dried parsley

Instructions

  1. Melt 2 tbsp coconut oil or ghee in a pan and brown the beef on all sides.
  2. Transfer beef to a crockpot and add remaining ingredients
  3. Cook on low for 4-5 hours, until the beef is fork tender.
  4. Store in glass container. I think it tastes even better the next day after the beef has soaked up more of the flavors.
http://megancrozier.com/hungarian-beef-goulash/