Vegetable Beef Stew

August 22, 2013

I’ve cut back quite a bit on red meat these past few months. No… I’m not joining PETA, studies didn’t sway me in any given direction, and my blood type review did not suggest no red meat. The truth is, I crave fish, chicken and vegetables far more than any red meat. Once in a while I prefer ordering a quality steak in a restaurant; but I swear, my fathers technique and how restaurants cook them are far too delicious to try to recreate at home anyway. It’s just not the same.
If you haven’t guessed it by now, I am the cook in the family. I cook homemade every night and plan out our meals ahead of time. {Lucky JJ}. Therefore, I am in charge. Just kidding.. no but really.
JJ had minor knee surgery last Tuesday from a past soccer injury. I knew the perfect meal to get him on the road to a successful recovery. Plus, I added enough vegetables to make myself happy as well. It’s a win win. On top of all of that healthy and meaty goodness, you are slowly cooking the stew throughout the day with no evening prep time needed. What could be better? Only that you are coming home to a house that smells a bit like heaven.
Give you the recipe already?
1 chopped roulet potato, skinned
1 chopped sweet potato, skinned
1/2 can of chickpeas
1/2 white onion
2 chopped celery sticks
2 chopped carrots, skinned
1/2 chopped butternut squash, skinned
1 tightly packed cup of spinach
1/2 – 1 pound of boneless cut red meat/beef
Container of vegetable broth (can also use beef broth)
Pepper, teaspoon
Paprika, teaspoon
Cumin, teaspoon
Red Pepper, teaspoon
Chop up all your vegetables and add them to the slow cooker. Then add the meat, and spinach to top. Pour in the full container of vegetable broth. Add the spices and mix together. Start your slow cooker in the morning on low and turn it on warm once you return home in the evening. Serve warm. Enjoy!