Autumn beef and vegetable stew

Look at ingredients on recipe Pg 138

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat a 5- to 6-quart (4.7 to 5.7-L) slow cooker. Using a paper towel, pat dry the beef, and season with salt and pepper on both sides. Place 2 or 3 steaks at a time in a hot pan greased with half of the ghee and sear until lightly browned all over. When done, transfer to the preheated slow cooker.

Step 2

Grease the saucepan with the remaining ghee. Add the onion and cook over medium-high heat for 5 to 8 minutes, or until lightly browned. Add the garlic, tomatoes, broth, cumin, paprika, ginger, chili powder, coriander, and turmeric. Bring to a boil, and then pour into the slow cooker over the meat. Add the cinnamon sticks and bay leaves. Cover with a lid and cook on high for 5 to 5½ hours.

Step 3

After the meat has been cooking for 3 hours, use a spatula to push the meat to one side of the slow cooker and add the rutabaga and zucchini next to it. Cover and cook in the juices for another 2 to 2½ hours. The stew is cooked when the ruta baga and zucchini are fork-tender. Discard the bay leaves and cinnamon sticks. Season with more salt and pepper, and serve with fresh herbs. To store, let it cool, and refrigerate for up to 4 days or freeze for up to 3 months.