Beef Enchilada Stew

It's Labor Day. Woo hoo... time to put away the white pants and pull out the slow cooker! OK. That's a lie. I don't own white pants AND I use my slow cooker year-round. But now that it's September and cool weather is upon us (at least in Alaska), I feel much more obliged to make slow cooking part of my weekly routine. Even on a holiday when I'm not coming home from a busy day at work and wanting dinner ready to go, there's something comforting and cozy about a slow cooked meal.

Serves 4

Ingredients:

• 1 T coconut oil
• 1 1/2 pounds stew meat, cubed
• 3 slices bacon
• 1/2 to 1 T cajun seasoning
• 3 cloves garlic, finely chopped
• 1 onion, chopped
• 1 can (28 ounces) El Pato enchilada sauce

Directions:

1. Add 1/2 T coconut oil and meat to the slow cooker.
2. Cover with slices of bacon and sprinkle with seasoning.
3. Cook meat on low for 4-6 hours, or until meat is cooked through and tender.
4. Heat remaining oil in a pan over medium-high heat.
5. Add garlic and fry until frangrant.
6. Add onion and fry until it turns golden brown.
7. Add enchilada sauce and simmer over medium heat for 15 minutes.
8. Stir in contents of slow cooker, including the liquid. Cook 5 minutes, or until the sauce thickens.
9. Serve over roasted or stir-fried vegetables.