Rosemary Lamb, Kale and Butternut Squash Crockpot Stew


If all else fails in my love life, I will marry my slow cooker. Seriously, it’s the PERFECT partner. A crockpot is:

  1. Reliable – you can literally put just about anything in there and its bound to come out warm and rich in flavor.
  2. Low maintenance  – drop your ingredients in there and leave it be for 4-8 hours – no incessant checking, stirring, or worrying required
  3. No mess – you literally have one pot to clean
  4. Generous – you’ll have leftovers for days. hooray for less time in the kitchen!

Find me a man who fits all these qualifications and I’ll consider him. Until then, I’ll be whipping up all sorts off good with my beloved crockpot.

Try out this delicious stew full of protein, veggies, healthy fats and flavor!

Ingredients (makes 4-5 servings):

  • 2 lbs lamb stew meat (beef chuck stew meat also work, and is often cheaper)
  • 1 lb cut up butternut squash
  • 1 bunch of kale
  • 3 slices bacon
  • 1/2 a yellow onion
  • 3 garlic cloves
  • 1 cup button mushrooms, diced
  • 2 cups Kettle and Fire chicken bone broth (any broth works fine, I chose bone broth for the added protein and nutrients)
  • 1 tsp of each of the following:
    • Sea Salt
    • Pepper
    • Garlic powder
    • Onion powder
  • 3-5 sprigs of fresh rosemary


  1. Gather all ingredients and slow cooker. Chop the onion, mushrooms, and garlic cloves and place them in the slow cooker along with the cut up butternut squash, kale, and stew meat.
  2. Mix the salt, pepper, garlic powder, and onion powder together in a small bowl and sprinkle over the slow cooker contents.
  3. Heat a pan or skillet to a medium temperature. While it warms up, cut the bacon slices into bite size pieces. Add them to the pan and fry until crispy. Dump the cooked bacon into the crockpot.
  4. Pour the 2 cups of broth in the slow cooker and finally place the rosemary sprigs on top for easy retrieval. Cook on low for 8 hours



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