It's a slow cooker kind of day here... Although we are hopeful warmer weather will come to stay soon. This recipe is unique in it's rich texture and flavor due to the use of kabocha instead of a more traditional potato. This effortless dish is a classic comfort food and often hits the spot on those colder days.
Slow Cooker Beef and Kabocha Stew: Serves 4
29 oz raw Beef Stew Meat
4 cups Kabocha Squash
3 cups low sodium Beef Broth
1 cup Rao's Marinara Sauce
1 tsp Garlic Powder
1 tsp Italian Seasoning
Combine all ingredients in a slow cooker.
Cook on Low for 7 hours or High for 4 to 5 hours.
Divide into 4 equal portions and serve accordingly.
Ok, now it’s your turn! Make your own stew with this recipe and take a photo and tag us #HealthyWarner, so we can check it out!
Did you know studies show: Kabocha is a squash that offers a lot of health benefits, cholesterol - free, sodium free, fat free, good source of fiber, good source of vitamin A, vitamin C and magnesium. Kabocha has a lower glycemic load than potatoes, pumpkin, or butternut squash, so it doesn't cause the blood sugar to spike.
Remember it's not about depriving yourself of delicious food, it's about being mindful of your choices, portion sizes, and coming up with healthier alternatives that are just as good if not better. Thus, our mission is to not only guide you to improving your physical health but also create a healthy mindset.
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