Crockpot Harvest Stew

Despite the California heat wave of the last two days, other signs are clear that it is autumn.  The sun is setting sooner, days are getting shorter and the leaves were starting to change.  Also, the produce available is beginning to turn to squash, pumpkin, and other lovely Fall selections.  This is a recipe that I concocted by throwing together a bunch of leftovers into the crockpot one day.  Included in the leftovers was over a cup of mashed butternut squash, leftover from dinner the night before.  It made for a nice sweetness in the background. I throw everything in the crockpot, cook on low for 7-8 hours and serve with garlic cheese biscuits and a pear and arugula salad.

Crockpot Harvest Stew

1 1/2 pounds of meat (cubed beef, chicken hearts, cubed pork will work)
2 slices bacon
About 8 ounces mushrooms sliced
2 T tomato paste
1 onion, chopped
2 stalks celery, chopped
1 1/2 cups mashed squash (or canned pumpkin)
1-2 cups leftover vegetables
1 t rosemary
1/2 allspice
1 bay leaf
4 cups beef or chicken broth

optional to finish:
1 zucchini, sliced
1 cup cream or coconut milk
2 T balsamic vinegar

Throw all of the stew ingredients into a crockpot and let cook on low for 7-8 hours.  In the last 30 minutes, if you want a non-cream version, stir in sliced zucchini and vinegar.  If you opt for the creamy version, add zucchini the last 30 minutes.  Just before serving stir in one cup of cream or one cup of coconut milk.

shared at $5 Dinners, Ultimate Recipe Swap, Nourishing Gourmet, Food Renegade, Grocery Cart Challenge, and Tempt My Tummy Tuesday