Ingredients

The following ingredients have 4 Servings
  • 1 1/2 lbs beef stew meat (can use beef chuck roast or grass fed beef)
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 cloves garlic, crushed
  • 1/2 teaspoon thyme
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • 2 medium carrots, chopped
  • 1 celery stalk, chopped
  • 1/2 onion, chopped
  • 3 cups beef broth
  • 2 cups zucchini, chopped (I used yellow and green)
  • 1 1/2 cups green beans
  • 8 oz small portobello mushrooms sliced
  • 1 3/4 cup pure pumpkin puree (1 can)
  • 2 teaspoons Better than Bouillon (beef base)

Instruction

  • Add your meat, pepper, salt, garlic, thyme, garlic powder and worchestershire sauce to the slow cooker and mix well.
  • Top meat with all of the chopped vegetables.
  • In a bowl mix the beef stock, pumpkin and Better than Bouillon base. Then pour over vegetables and mix well.
  • Set slow cooker to slow setting for 6-8 hours or until the meat is tender. Can also cook at a high setting just as long the meat is tender in the end.
  • To make this even more nutritious you can use bone broth and grass fed beef.