RECIPE – Slow Cooker Beef Stew with Orange Veggies

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.

Serves 8


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