Slow Cooked Beef Winter Root Vegetable Stew

Organic grass fed (if possible), Beef, top sirloin, cubed or stew meat (1 lb)
2 cups chopped Onions
2 cups chopped Carrots
2 cups winter squash (any kind), leave skin on if Delicata or Kambuchia squash
1 cup chopped Yam (you can add another if you wish)
1 large Parsnip chopped
1 tblsp Coconut Oil or Olive Oil
1/4 Organic Beef Stock (solid mixed with 1/4 water) or canned.

This is a pretty simple recipe if you want to make a vegetarian version, you can omit the beef and add pre-cooked or pre-soaked butter beans. I leave the measurements up to you, depending on which type you use. May need more liquid.

Chop all of your vegetables. Put a tablespoon of Coconut Oil or Olive oil into a large saute pan. Add the Cardamon spice. Move around the pan until it smell fragrant and mixes well with the oil. Add the Onions. Saute until a bit wilted. Add the Carrots and Squash. Saute further unil well coated with the spice and oil for about 5 minutes. Place in slow cooker. Add the beef into the saute pan. Brown for about 5-7 minutes. Add to the vegetables in the slow cooker. Add the Parsnips and Yam into the slow cooker with everything else in there. Mix well. Add the warm beef stock. Cover and set slow cooker to 6 hours on slow.

Serving Size: Makes 6 1-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user MENGEL111.