RECIPE – Slow Cooker Beef Stew with Orange Veggies
I made this for Shabbat lunch instead of cholent, and served it over rice. I cooked the rice the day before, refrigerated it, and allowed it to come to room temperature before serving on Shabbat day.
2 lbs KOL Foods stew meat
6 carrots, peeled and chopped
3 medium sweet potatoes, peeled and roughly chopped
2 medium butternut squash, peeled and chopped (I bought this already prepared from the grocery)
1 large onion, peeled and diced
4 cloves garlic, finely chopped
3 cups beef broth
½ cup ketchup
2 bay leaves
Salt & Pepper to taste
4 marrow bones, wrapped in foil
Put all ingredients in the slow cooker, mix well. Add the marrow bones on top.
Cook on low for 8 hours minimum, stirring after 4 hours, being careful not to displace the bones. This cooked on low for 24 hours and did not dry out.