Monday, September 5, 2011

"Farewell to Summer" Crock Pot Stew

I'm able to cross-post tonight's dinner from my healthy family cooking blog. Still inspired since my fall-themed breakfast, I decided to carry the vibe over to dinner. I was also motivated to create a crock pot recipe in honor of the "Crock Pot Monday" idea created on the Crock Pot Girls page.

I frankly don't break out the crock pot all that often, but I think I will make a concerted effort this fall and winter to make some Paleo-friendly stews and roasts in it (not to mention my famous pumpkin pie pudding!)

ready to go...

This recipe is completely Paleo as written, as you could certainly omit the raisins and even the sweet potato if you wanted to watch the natural sugars and carbs. It would taste good with a variety of meats; I was lucky enough to pick up some nitrite-free Wellshire Farms linguica that had a little kick to it and tasted great with the tangy sauce I added.

Farewell to Summer Crock Pot Stew

1-2 lb. sausage (I used two 12 oz. packages), sliced
2 cups diced carrot
1 cup diced celery
1 medium onion, diced
2 medium apples, chopped (no need to peel)
2 medium sweet potatoes, peeled and chopped
1 cup raisins
1 cup broth (I used vegetable, chicken would work fine)
2 tbs. dijon mustard
2 tbs. raw honey
2 tbs. balsamic vinegar
1/2 tsp. allspice
1/4 tsp. black pepper

Combine meat through raisins in crock pot, stirring to combine. In a separate bowl mix the broth with mustard, honey, vinegar and spices. Pour over mixture in crock pot and stir to evenly distribute. Cover and cook on high for 3-4 hours or low for 5-7.