Just by reading this post, you've already gotten a little bit healthier. I swear.
We love ourselves a good stew in this house ... especially with the cold, blustery weather we've been having of late. This recipe is inspired by one I came across in a magazine, but this recipe switches things up just a smidge - enough to keep things interesting, while still being a cozy, comforting dish that fills hungry tummies. I took out some of the more processed ingredients (did you know that you can buy instant mashed sweet potatoes?). And the veggies tick all the right nutrition boxes, so you can keep that healthy eating resolution you made at the new year!
Here's what you need to throw into your slow cooker:
1 diced onion
3 or 4 carrots, chopped however you like them
1 rutabaga, chopped (or save yourself a lot of effort and buy the pre-diced stuff in the grocery store - if you've never cut up a rutabaga, it's sort of like trying to cut through rock - this is a time where convenience is well worth the extra $$)
800g - 1kg of stewing beef (usually 2 packages)
2/3 cup red wine
1/2 can tomato paste (freeze the other half for later)
1 tbsp instant espresso coffee powder
1 tbsp brown sugar
1 tsp dried thyme
1/2 tsp salt
1/2 tsp pepper
Give this all a stir and put the slow cooker on low for 6-8 hours, or on high for about 4 hours.
I serve this dish with mashed sweet potatoes. The kids definitely like their mashed sweets (not sure if that's a real term, but it's what we call them in our house) on the side, whereas the Mister and I pour our stew right on top of the mashed sweets. The choice is yours!
This is definitely one for your crock-pot file ... enjoy! You can get the printable recipe HERE.