Hello Permies! I make this stew every week for my family of 5. It is hearty and there are so many different ways of changing it up using whatever ingredients you have on hand. Feel free to use up pantry items in here like quinoa, millet, or any type of bean. I thought I would post it here for anyone who needs some Winter Inspiration for healthy meals.
The snow and fog wraps us in a cocoon. Stark winter in January. But Spring really is just around the corner. We had one day that felt more like Spring. Warm rays hitting our deck. I sunned myself like a cat blinking in the radiance.
Most people have very little time to spare, even those who don't have twins! We're all just trying to get through the week. Or maybe you're excited for that vacation coming up. So, if you're pressed for time and need a hearty meal that will feed everyone for many days + is healthy and delicious, here's my recipe for you.
You'll need a slow cooker/Crock Pot, I use a 6 Qt. size one. I absolutely love it and it makes soups and stews very easy. Set it & forget it!
1/2 head of cabbage chopped coarsely
1/2 bunch of celery sliced uniform (or coarsely chopped if you're short on time)
1 large onion or 1 bunch of Spring onions, chopped coarsely
2 pounds of frozen ground meat
1 bunch of kale, torn into small pieces
1 large can (796 ml) of chickpeas or kidney beans (for added fiber & bulk)
8 small potatoes chopped into medium cubes
1 can (500ml or 1 cup) of organic or free-range bone broth
1 TB spice mix (I use one with garlic, onion, basil, parsley, paprika, pepper, and thyme)
*Add (at the end of cooking, when cooled): 1/2 cup of olive oil for extra calories
Chop veggies and put into slow cooker first. Dump bone broth in. Then, put frozen meat patties on top and cover them with the spices. Put enough water in so that there is about 2 inches of room at the top. Turn slow cooker on high. After an hour or two, get a fork and break up the meat into smaller chunks. Continue cooking for about 8 hours on low or 5 hours on high.
Options to save time: you can cook the potatoes the next day separately (boil in salted water until they are soft). You can also use pasta instead of potatoes, but it's not as healthy. You will need to cook the pasta separately or otherwise it will turn to mush. No one likes mushy pasta!
Other veggies you can substitute, so you don't have to go to the store to get exactly what I suggest :-): broccoli, turnip, peas, zucchini, winter squash, carrots, bell pepper. etc.
Also, you can make it t with simply cabbage & onion if you're really short on time!
This lasts my family of 5 about 5 suppers. So, 15 hearty servings.