I love being outside in the fall. Summer is nice and all, but come autumn I don’t have to worry quite so much about getting sunburned just going to the mailbox, and that tiny chill in the air reminds me to get out and enjoy the sunshine before winter storms in. That means that the last thing I want to do is go inside and cook dinner in the evenings.
Welcome back crock pot.
2.5 lbs beef cut into chunks
2 c beef broth
2 Tbsp tomato paste
2 Tbsp soy sauce
3 cloves garlic, minced
1 tsp dried thyme
4 oz baby portobello mushrooms, quartered
One small rutabaga, peeled and cut into chunks
2 parsnips, peeled and cut into chunks
2 carrots, peeled and cut into chunks
1 large onion, diced,
8 oz frozen chopped collard greens, (don’t thaw)
1 Tbsp arrowroot/tapioca powder
1 Tbsp balsamic vinegar
Salt and pepper to taste
Combine all of your ingredients, except for your arrowroot powder in your crockpot and cook for 8-9 hours on low heat. Shortly before serving, whisk your arrowroot powder together with a ladle of broth from the pot. Mix it until there are no clumps and return it to the pot. This will thicken the stew. Serve hot!
This is a great, hearty stew with an awesome helping of veggies included. It always frustrates me when I make a slow cooker main dish and then am stuck cooking up a side anyhow because we need something green with our meat. Not a problem here! This will definitely be on the menu again!