I don’t know what it is about this time of year but I always find myself in a rut of missing family and friends. Maybe it’s the back to school with my nieces and nephews, maybe it’s my birfday, or maybe it’s just been about 6 months since I’ve seen them! Combination of all of em?!
A good fix for this missing-Ohio-sickness (OH….IO!) is to be in the kitchen creating stuff. Makes me feel connected to them 🙂 So, that paired with comfort food and you have a party in your mouth lol
I married into this one crockpot cookbook (yep, Shawn used to cook before I was around. Hard to believe!). It’s called, “The Healthy Slow Cooker” by Judith Finlayson. I’ve made some pretty tasty things outta there but this time I just used parts of her vegan friendly recipe and adapted it to our liking.
-4 sweet potatoes, peeled and chopped into 1 inch pieces
-1 tbsp butter
-1 tbsp EVOO
-1 onion, chopped
-6 carrots, rinsed and chopped (I left the peel on them)
-4 celery stalks, chopped
-4 cloves of garlic, minced
-1-8oz package of sliced mushrooms
-1 lb of grass-fed beef
-3 oz of tomato paste (just used half the little can)
-2 tsp dried rosemary
-salt to taste
-1/2 tsp of pepper
-1 tbsp of arrowroot powder (cornstarch will work), mix in a little water so you can pour it in without clumps
-1 cup of chicken stock
- Boil the potatoes in a big pot of water until fork tender (15ish minutes). Mix in the butter and set aside.
- In a large skillet, heat the oil over medium heat and add in the onions. Once they’re translucent (7ish minutes), add in the garlic, celery, carrots and mushrooms. Season with salt and pepper.
SIDE NOTE: Whenever you cook, you wanna season everything along the way. It’s the best way to build flavor to each item…. just go easy on the salt, you wanna be able to feel your tongue after it’s all said and done…not like how it feels after you eat McDonald’s french fries or somethin.
- Let those cook down until the celery and carrots are soft, at least 5 more minutes. Then transfer to a bowl.
- Time to brown yo meat. Season it with salt, pepper, and rosemary and JUST before all the pink is gone, add in the tomato paste and stir that puppy around. Add in the arrowroot/cornstarch and THEN add in the cup of chicken stock. Pour in the veggies and do a quality control check and taste it one last time to see if it needs anything else.
- Pour into a greased casserole dish and top with the sweet potatoes. I sprinkled some dried parsley on mine. Bake in a 375 oven for about 25 minutes. You want it to get all bubbly!
It was rich, creamy, and as my dad would say, “make your tongue smack your brains out!” Let me know whatcha think 🙂