-12F. Yup ! That has been the weather for the last few days. Bitter, arctic, bone chilling cold. The only fix is a piping hot bowl of stew. Stews may sound daunting but they really are not. Just a few ingredients, a crock pot and a cold weekend afternoon–that really is all you need to make this stew and trust me, it is good for you and it will give your sunday chicken roast a run for its feathers ! So here we go !
1 lb ground pork
5 cups cubed butternut squash
2 yellow onions, chopped
2 tsp of minced garlic
1, 14 oz can of diced tomatoes
1 chicken stock cube or 1, 14 oz can of chicken stock
1 tbsp of dried sage and rosemary
1/2 tbsp of red pepper flakes
A dash of nutmeg
Salt and pepper to taste
2, Fresh springs of thyme
1 bay leaf
In a pan, saute pork with all the spices, herbs (except the thyme and bay leaf) and onions till pork is browned and onions are golden.
In a crock pot, transfer the pork and onions. Add the squash, tomatoes, chicken cube and two sprigs of fresh thyme and 1 bay leaf.
Top the pot with water just to cover everything–you will have to adjust this if you are using chicken stock.
Cook on high for 4.5 hrs, leaving the cover off for the last 1 hr to thicken the stew–make sure to taste the seasonings and stir the stew every now and again.
Serve hot with rice, cornbread, or some crusty dinner rolls !