I don’t know about you but I’m a sucker for comfort food. Especially on those cold nights! As fall approaches I get these nostalgic sit-by-the-fire moments where all I want is to do is just curl up and enjoy. So who’s got dinner then? Well, one of my favorite ways to save time and have a delicious hearty meal is to use the slow cooker. This recipe is adapted by Everyday Gluten-free Slow Cooking. I just love the idea of slow cooking dried apricots in a savoury dish. What flavour!
1/2 lb. lean beef stew, cut into 1-inch cubes
1/2 cup of canned diced tomatoes
1/2 cup of green pepper, diced (or red)
1/2 medium onion, finely chopped
1/2 cup of white wine (who’s measuring really)
2 tablespoons olive oil
1 white potato, peeled and cut into 1-inch cubes
1 sweet potato, peeled and cut into 1-inch cubes
1 small zucchini chopped
1 cup of frozen corn
1/2 cup of water
1/4 cup of finely chopped dried apricots
2 tablespoons of veggie bouillon (I never measure really)
1 teaspoon of apple cider vinegar
1 teaspoon of oregano
2 cloves of minced garlic 1 bay leaf
1/2 teaspoon of sea salt
pepper to taste
- Add all the ingredients together to the slow cooker and stir well.
- Cover and cook 10 hours on LOW (or 5 hours on HIGH)
- Stir well and serve.
Double up the recipe if you want to have leftovers.