If you’ve been reading for long you know I have a passion for teaching sustainability – be that on the farm or a city apartment, every system should be sustainable if not self sufficient.
I did not grow up with that lifestyle. I’ve had to learn the hard way, one lesson at a time. One of my more recent adventures has been learning to cook seasonally – and with local ingredients.
This is my new favorite winter recipe. You can even get locally brewed (or homemade) hard cider.
Shopping locally and in season is more work. So to make it easier on you I’ve got a good recipe for you in winter and it’s super easy to make. And if you want it in the summer? Well it makes a good freezer meal too!
Feeds 4- 6 people
You Will Need:
- 1 tbsp olive oil
- 2 lbs. Beef roast, cubed
- 4 medium yellow potatoes
- 2 parsnips, chopped
- 1 turnip, chopped
- 1 onion, quartered
- 4 cloves of garlic, smashed
- 2 carrots, chopped
- 2 ribs of celery, chopped
- 2 tbsp worcestershire
- 1 tsp paprika
- Salt and pepper
- 1 can hard cider (I used Angry Orchard)
- 4 – 6 cups beef broth (enough to cover)
Put olive oil in the bottom of the crockpot. Then add garlic cloves and worcestershire. Place beef on top. Then add paprika, salt and pepper. Next the vegetables – potatoes, parsnips, turnips, carrots, celery and onions.
Pour the cider in. Then add broth until all the vegetables are covered.
Cover the crockpot with lid. Set to cook on high for 6 to 8 hours. All the alcohol will have cooked out.
Serve hot, with crusty peasant bread and a leafy green salad for best deliciousness.
Put all ingredients except cider and broth in a 2 gallon freezer bag. Freeze for up to 3 months. When ready to prepare, dump still frozen in crockpot, top with cider and broth and cook high 8- 10 hours. It will be slightly mushier.
Omit cider. Replace broth with water. Double onion, carrot and celery. Omit parsnips and turnip. Add 1/2 cup applesauce.
I hope you e joy this recipe. Don’t be afraid to experiment!