Crockpot Beef Stew

Written by: Denise & Kristina WillIn most parts of the country, September is when the weather starts to change, and the colors of autumn begin to appear (we know better). It is also when we start making yummy soups & stews. We decided to give you the taste of autumn in a crockpot version, as not to add anymore heat to the kitchen.Ingredients:

1. 2.5lbs of stew beef, diced
2. 1.5 cups of beef broth
3. 3 medium celery stalks, chopped
4. 4 large carrots, chopped
5. 1 large onion, chopped
6. 3 large sweet potatoes, chopped
7. 3 large zucchini, chopped
8. 1 tbsp ginger, minced
9. 15oz can diced tomatoes
10. 3 cups spinach
11. 2 tbsp apple cider vinegar
12. 2 tsp each of dried rosemary, thyme, & oregano

Directions:- In a frying pan on medium heat, brown the beef and add to slow cooker- Add all remaining ingredients, except spinach and zucchini, to slow cooker and stir to combine well- Turn the heat to low and cook 6-8 hours- About 20min before cooking time finishes, lightly steam the spinach and zucchini, set aside- Once cooking time is complete, stir in spinach and zucchini. Taste and add more seasoning if desiredMakes 8 Servings: 560 Calories Each