Monday, September 3, 2012

Farewell to Summer Crock Pot Stew

I know some people have barbeques on the brain on Labor Day, but when we unofficially say sayonara to summer I'm ready to usher in the favors of fall. The kids are in school, and the mornings are already starting to get cooler. It makes me crave pumpkin, cinnamon and similar comforting flavors.

A year ago today I threw together a "Farewell to Summer" stew in my crock pot, and it was a big hit. I decided to make it again, as it was tasty and it's nice to show how my photography skills have grown over the past twelve months!
Ignore the biscuits in the photos; I experimented with a paleo biscuit that looked tasty but was a bit of a flop. I think using both coconut oil AND coconut flour was a mistake that was just a little too much coconut flavor. Even my muffin-loving offspring weren't too thrilled with the test batch.

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.

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