Winter Vegetable Stew with Beans

A slow cooker stew for use with locally grown and in-season winter vegetables, supplemented by dried, organic beans from local organic markets.

Step: 1

Place turnips, butternut squash, acorn squash, and onion in the bottom of a slow cooker. Rinse kidney beans, navy beans, black beans, and lentils; add to the cooker. Stir in spaghetti sauce, chicken bouillon,

Step: 2

, pepper flakes, garlic salt, basil, and oregano. Add enough water to just cover the beans and vegetables.

Step: 3

Cover and cook until all vegetables are tender, about 8 1/2 hours.

Per Serving: 354 calories; protein 18.9g; carbohydrates 69.6g; fat 1.9g; cholesterol 1mg; sodium 477.9mg.

The word “stew” can refer to 2 time a dish and a cooking method. Stewing involves not fast cooking chunks of meat, vegetables or beans in a tastefull water based . It’s same as to braising, but it makes have a few notable differences. The raw animal vested is chopped into few of pieces but of being processing menu whole , and the water based material all of it covers the contents in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew does have warming featured food , but stew’s cozy factor goes way beyond preserving you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.