This is the kind of dinner my husband associates with Sunday afternoons, after-church meals. While I’m not the biggest meat-eater, this dish brings out a buried, inner carnivore. Feel free to omit and substitute whatever veggies you have lying around. For example, you’ll notice in our picture I added pear tomatoes (since they were either getting stewed or tossed!). The crock pot is forever forgiving and melds all the ingredients into a perfect medley. Pair with rice, or in our case a Honduran “gallo pinto,” rice and red beans with coconut milk (we’ll publish the recipe in another post).

foodOlive or vegetable oil

6 garlic cloves minced

1 purple onion, diced small

4 carrots, sliced on the bias

2 lbs stew beef, cut into chunks

salt, to taste

2 tomatoes, chopped

1 zucchini, chopped

1 cup butternut squash, chopped

white wine, 1/2-3/4 of a cup

1/4 teaspoon sage powder

1/2 teaspoon pinch of chipotle powder

1/2 teaspoon of cumin

black pepper, to taste

In a medium skillet, heat olive oil and add garlic, onion and carrots. Saute briefly, then add to the crockpot. Add a bunch of the beef (to fit the skillet, but not crowd it) and quickly sear the beef, you don’t need to get all sides. Salt the beef to taste (remember you can always add more later). When you semi-sear all the meat and place it all in the crock pot, then add the wine to the skillet and with a wooden spoon release any yummy brown bits. Bring to a simmer, and then immediately add to the crock pot, mixing in the remaining ingredients. Simmer in the crock pot on high for 3 hours, then change it to  low setting for another four hours.