Post by Megan Ware, RDN, LD. Read more about the dietitians at Nutrition Awareness here.
True life: I have no patience for “food styling.” I do not have an “eye” for photography.
I just want to make my food then EAT it, not take 100 photos of it trying to get the right angle with the right background and the right props. BUT, we eat with our eyes. If I tell you I PROMISE this beef stew tastes amazing but the photo looks like 💩, you probably aren’t going to make it, right?
So, I’ll keep trying on the days when I make a meal and there’s actually still some natural light outside.
Any food photo tips from you pros out there? Or do you actually like seeing more “real life” food photos?
Here’s the recipe:
Healthy and Hearty Crockpot Beef Stew
- 1 tablespoon extra virgin olive oil or avocado oil
- 2 pounds cubed steak or cubed roast
- salt and pepper to taste
- 1 onion, diced
- 2 cloves garlic, minced
- 1 pound small yellow potatoes, quartered
- 4 carrots, sliced into 1 inch chunks
- 4-6 cups of water (depending on how much broth you like
- 4-6 teaspoons beef bouillon (I use Better Than Bouillon)
- 5 springs of rosemary
- 2 tablespoons dried thyme
- 1 bay leaf
- Fresh parsley, for garnish
- Heat the olive oil in a large pan over medium high heat. Season the stew meat generously with salt and pepper.
- Cook the meat in a single layer for 4-5 minutes on each side or until seared.
- Place the meat in a slow cooker along with all of the rest of the ingredients except the fresh parsley.
- Cover and cook on LOW for 7 hours or HIGH for 4 hours.
- Garnish with parsley and serve.
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