Beef, Squash & Maple Stew

Ingredients:

3 cups diced stewing beef
1 cup sliced onions
1 cup large diced butternut squash
1/2 cup large diced carrot
1/2 cup large diced white turnip
2 tbsp maple syrup
1/2 cup apple cider (I just used apple juice)
3 cups beef stock
3 tbsp butter
3 tbsp flour
2 tbsp finely chopped thyme
1 tbsp cocoa powder
2 tbsp grape seed oil (I used canola oil)

Directions:

Heat the oil in a large pot over high heat and brown the stewing beef in the pot. Add butter. Once melted, add flour, cocoa powder and mix to kind of coat the meat.

Place the beef, onions, butternut squash, carrots, turnip and thyme in the slow cooker. Add the maple syrup, apple cider and beef stock.

Cover and cook on high for 4 to 5 hours or on low for 8 to 10 hours.

Makes 6 servings and is even better the next day.

Adapted from this non-slowcooker recipe here - Beef, Squash & Maple Stew

Split Pea Soup (Slowcooker)

Ingredients

1 (450 grams) pkg. dried green or yellow split peas
1 hambone or 2 ham (pork) hocks
3 carrots, peeled and sliced
1/2 cup chopped onion
2 ribs of celery, chopped
1 or 2 cloves of garlic, minced
1 bay leaf
1/4 cup fresh parsley, chopped, or 2 teaspoons dried parsley flakes
1 tsp. seasoned salt or kosher salt (or to taste)
1/2 tsp. fresh pepper
1 1/2 quarts hot water

Directions
Layer ingredients in slow cooker in the order given in the ingredient list. Pour in hot water. Do not stir.

Cover and cook on high for 4 to 5 hours or on low for 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Shred ham (if desired). If necessary (it usually isn't), mash peas to thicken more.

Serves 8.

Adapted from an About.com recipe ... that I can no longer find!