Sausage and Veggie Stew

The other day, I spent all night tossing and turning in bed thinking about this great stew recipe that I had come up with. I decided that slow cooking it would be the best way to make it and forced myself out of bed when the first alarm (at 6:30am) went off, just so that I could make it!

I layered chopped kale and chard into the cooker, then added quartered potatoes, sliced carrots, broccoli, sliced delicata squash, leeks, green onions, sliced bratwurst and fresh thyme.  I also added 2 cups of beef broth, 1 bottle of Pyramid Apricot Ale and 3 cups of water. Then I set the timer on low for 5 hours, covered and let it cook away.

When I walked into my house later that day, it smelled delicious! I could hardly wait to try it out (after adding salt and fresh ground pepper to taste), only to realize that in all of my excitement and grogginess from waking up way to early (for me anyways), I had forgotten to remove the rind from the squash. However, aside from the fact that I had to go through my bowl and remove all of the rind before I could eat it, my stew turned out pretty excellent!

This recipe also made so much that after Dylan and I both helped ourselves to a few bowls each, I still had enough left over to freeze for another time.




I think from now on I will stick to getting up at my regularly scheduled time and do my prep work at night so as to avoid any more ridiculous mishaps (at least those related to a lack of sleep anyways).