Slow Cooker Harvest Stew
Serves:
5
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This is a delicious stew, perfect for a crisp fall day. The fall root vegetables are pared with the sweetness of apple cider and apples.
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Ingredients:
| 2 cups | cubed yukon gold potatoes |
| 2 cups | cubed, peeled sweet potatoes |
| 2 cups | butternut squash, peeled, cubed |
| 1 cup | cubed rutabaga |
| 1 cup | diced carrot |
| 1 cup | sliced celery |
| 1 cup | diced onion |
| 2 cloves | garlic, minced |
| 1/4 teaspoon | fresh sage, chopped |
| 2 cups | apple cider |
| 2 cups | vegetable stock |
| 1 | granny smith apple, thinly sliced |
| 1 teaspoon | kosher salt |
| 1/2 teaspoon | freshly ground black pepper |
Directions:
Add all ingredients to a slow cooker and stir to just to combine. Cover and cook on low for 4 hours, or until vegetables are tender. Do not stir.
Source: https://www.pauladeen.com/slow-cooker-harvest-stew
