Manhattan Style Seafood Stew

2 pads Nucoa
2 tbsp olive oil
1 cup diced sweet maui onion
1 cup chopped celery
1 tsp kosher salt
1 can diced tomatoes
1 cup diced russet potato
1 tsp California garlic powder
1 tsp Old Bay
1 14 oz bag of Oceankist frozen seafood mix
1 48 oz box of Swanson sodium reduced chicken broth

Place Nucoa and olive oil in a 4 quart soup pot on the top of a stove, heat and then add sweet onion, celery and kosher salt. Simmer on medium-low heat stirring occasionally and cooking until the vegetables have released some of their liquid and are translucent, about 15 minutes. Add all other ingredients, turn up the heat to medium and cook for about 30-40 minutes until the seafood is tender. Season with kosher salt as needed. Yield 6-8 servings.

Crock Pot Beef Stew

1 pound beef stew meat
2 tbsp extra virgin olive oil
1 tbsp all-purpose flour
4 carrots, chopped
1 onion, chopped
3 stalks celery, diced
3 medium potatoes (cut in small pieces)
1 (28 oz) can diced tomatoes
1 beef bouillon cube
1 1/2 cups water
1 pinch oregano
1 pinch thyme
 
In skillet, add olive oil and medium heat. Dredge cubed beef in flour and place in hot skillet, lightly brown on all sides, about 5 minutes. Chop all of the onions, carrots, celery and potatoes. Toss them into the slow cooker. Drop in the beef, along with the beef bouillon cube and water. Add tomatoes. Top it off by adding thyme, oregano, salt and pepper and mix thoroughly with a large spoon. Let cook on low for 7-8 hours. Serve warm with a side of crusty bread. Salt and pepper to taste.