How to prepare easy Slow Cooker Beef Stew
Now that it's winter, and living on Vancouver Island might mean greener winters, and playing golf on Christmas, but it means rain, lots of rain. On rainy days I tend to crave comfort foods that are hearty and soulful.
My partner and I are from the east coast. He's from New Brunswick and I'm from Nova Scotia, so we both grew up on casseroles, chowders and stews. My childhood is filled with snowy evenings and watching my mother create hearty meals that would last for a few days of leftovers. My partner remembers his grandmother making a hearty stew for their family dinners on Sunday evenings. So we decided to create our own stew recipe to continue our family traditions of home cooked, feel good meals. Even though I eat mostly raw/vegetation diet I was carving a warm bowl of hearty stew on a cold rainy day.
For our hearty Stew we need:
1 1/2 cup(s) cubed beef, turkey or chicken
1 cup of carrots, chopped ( smaller chunks works best)
2 green onions, chopped and minced
1 cup of yams, chopped in cubes
1 cup of potatoes, chopped in cubes
1/2 cup of peas
1/2 cup of green beans
1/2 cup wild rice, uncooked
1 cup of lentils, uncooked
1 cube of vegetable stock
1/2 cup of whole wheat flour or gluten free flour
5 cups of water
2 TBS of low sodium soy sauce
2 cloves of garlic, minced
4 TBS of fresh rosemary, chopped and minced
1 teaspoon of sea salt
2 teaspoons of ground pepper
2 tbls of oregano
In the slow cooler
5 cups of water, whole wheat flower, vegetable cube, rosemary and garlic, salt and pepper, rosemary and oregano, whisk together.
Add remaining ingredients.
brown the beef, turkey or chicken with low sodium soy sauce. Add to slow cooker and cook for 6 hours (on high) or 8 to 10 hours on low.
We like to enjoy whole grain buns with our stew along with a nice Cabernet Sauvignon from BC.
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