Watching the snow fall, I decided that I am going to make this versatile stew on Monday night. I like it because there is little prep and I can already imagine the wonderful aroma filling my house. Pop it in the crock pot and you're good to go. I am going to use turkey and squash this time, but any meat and veggie will work.
This is an adapted version of a recipe printed in Family Circle
1/3 cup flour
2 teaspoons paprika
2 pounds 'meat' trimmed, cut in 1" cubes and blotted dry
1 tablespoon & 1 teaspoon olive oil
1 scallion bundle (or 1 large onion) chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cinnamon
1 tablespoon tomato paste
1 can (14.5 oz) diced tomatoes, drained
1 1/4 cup broth
1 pound veggies, peeled and diced
1 tablespoon brown sugar
* 3 cups cooked rice (side dish)
~ Combine flour and 1 1/2 teaspoons paprika in a large resealable bag. Add meat to bag in two batches, shake to coat with flour, then remove from bag. Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat. Cook meat for 5 minutes, turning occasionally, or until browned. Place meat in slow cooker.
~ Reduce heat to medium, add 1 teaspoon olive oil. Add scallion and sprinkle with 1/4 teaspoon each paprika, salt, pepper and cinnamon. Cook 4 minutes. Stir in tomato paste, cook 2 minutes. Place in slow cooker. Add tomatoes and broth to skillet, bring to a boil, pour into slow cooker.
~ Cover, cook for 5 hours on high or 7 hours on low.
~ When there is 1 1/2 hours cook time remaining add veggies.
~ Stir in remaining 1/4 teaspoon each paprika, salt, pepper, cinnamon and brown sugar just before serving.
~ Serve over rice.
