CrockPot Harvest Stew Recipe

Day 287.

Here is a cozy stew certain to warm you after a day of pumpkin-picking. Or after a day of spending $5 a pop for a corn maze, hay ride, pumpkin cannon, inflatable bouncer, pony rides, or kid-size tractors.
Or after a day watching other people pay $5 a pop for those things, and then deciding to get your pumpkins in front of the grocery store.

The Ingredients.

--1 pound lean ground turkey or chicken (I used chicken)
--1 yellow onion, chopped
--3 chopped garlic cloves
--1 can kidney beans, rinsed
--1 sweet potato, peeled and chopped
--3 red potatoes, peeled and chopped
--1 acorn squash, peeled and chopped
--1 whole can tomatoes and chilies (rotel)
--4 cups chicken broth
--1/4 tsp cloves
--1/4 tsp all spice
--salt and pepper to taste

The Directions.

Use a big crockpot for this stew. I used a 6.5 quart eLume.

Guess what? I didn't brown the meat. If you are using extra lean ground turkey or chicken, there really isn't a need--the only worry about using beef or pork is the fat content. If you prefer those types of meat, or already have it on hand, brown on the stove top and drain before adding to the stew.

I used my mom's microwaving-the-squash trick for cutting the acorn squash, and it worked. It worked so well, I'm not scared to buy squash anymore. I microwaved it on high for 2 minutes. It sizzled and freaked me out, but it cut easily, and I used a paring knife to cut away the skin.

Peel and chop all of the vegetables, and add it to the crockpot. Break up the ground meat with your fingers and add it in. Dump in the kidney beans and the can of tomatoes and chilies. Add the broth and the seasonings. Stir well. It will look like there isn't enough liquid, but more will be made from the vegetables and meat. I promise.

Cover and cook on low for 7-9 hours. I cooked ours on low for exactly 8. It was perfect.

The Verdict.

My parents and brother ate this with us (well, the kids had toquitos), and we (the grown-ups) all liked it a lot, and had 2 bowls each.
Well, maybe my brother had only one bowl because he was going out to eat.
Anyhow, it was good.

Adam suggests next time using stew meat instead of the ground meat for a more-filling meal. He was pretty hungry a few hours later.

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Posted by: Stephanie O'Dea | A Year of Slow Cooking at October 13, 2008

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What they say about this article

  1. Anonymous10/13/2008

    I think this sounds great! I love harvest type soups, autumn vegetables are my favorite. Maybe because they're usually full of CARBS.

  2. Anonymous10/13/2008

    Oh MY!! I cannot wait to try this recipe. I just found your blog, compliments of PastaQueen, and I am so sorry I didn't find it earlier. Thank you for sharing all of this!

  3. Mmmm ... am contemplating a trip to the farmer's market today and this might make that decision for me ... this looks great!

  4. Looks wonderful - so full of color. I really like fall soups, after a full day out in the cold, coming home to a crock pot full of a fall soup just warms my soul! Thanks for another soup to try.

  5. This looks like a yummy Fall meal, but I have to wait until the temps go below 80!

  6. This sounds realy good - my Crock Pot finally arrived via UPS - YEA!I think I'm going to break it in by trying the turkey/anchovie recipe first. I'm so excited - it's just like Christmas! This recipe might be next....

  7. Anonymous10/13/2008

    Can you give more detail about how to cut acorn squash easily? Do you just shove it in the microwave whole, or slice it in halves first? This looks delicious but I admit I've had a hard time peeling and cutting acorn squash! Thanks! Love your blog!

  8. Hi KC!
    YES! I was blown away. I just tossed the whole thing in there, and it turned around on the turny thing and then I took it out with a dishtowel, and sliced right into it.

    I squealed. a very exciting discovery!

  9. Anonymous10/13/2008

    Wow!!! That's amazing! Who knew?! (I love TOH by the way, a kindred spirit!) I'll definitely try making the Harvest Stew this weekend, with your ever-so-helpful tip! Thanks so much! :)

  10. umm that looks good and the sweet potato makes it look so pretty. I am wishing for cooler weather. Still a bit hot in Texas.

  11. Anonymous10/14/2008

    Yum! I'm going to make this tomorrow. Thanks for the squash tip, too. :)

    Question - what size can of tomatoes? The regular size can or the super big one?

  12. hi there,
    I used the regular-sized can. Thanks for asking!

  13. Anonymous10/14/2008

    BTW, I'm a food-blogging steph too :)

  14. I'm late to the party here, but what is your mom's microwaving squash trick? Squash intimidates the HECK outta me!

  15. yum! i tried your mom's microwaving-the-squash trick too! i made your butternut squash soup! that was awesome! i didn't even miss the dairy!

  16. This sounds very good, and the picture looks absolutely delicious! I have a family of particular (or should I say perculiar) palates - can you taste the squash in this? Looks like a perfect Fall meal.

  17. This stew is wonderful!!! I made it yesterday and it was great. The cloves smell interesting while cooking and I wasn't sure I was going to like it, but I ate 2 bowls at dinner and another little bowl later when I was putting the leftovers in the fridge.

  18. i just had to leave a comment on this recipe because i'm making it for like the 10th time since finding it! ok, maybe i'm exaggerating, but my husband and i both looooooooove this stew!

  19. Anonymous11/14/2009

    I'm excited to try this, but modify to make it vegan. I love squash, and am always looking for great ideas. I just love your site! Thanks for the great ideas every day!

  20. I just made this tonight for my life. Awesome! This will become a fall/winter staple in my house. The only thing we didn't like was how spicy it was because of the chili's in the rotel. I will probably just use regular canned tomatoes. Thanks SO much for this recipe!

  21. Thanks so much for this recipe! My entire family is coming down for a pumpkin day (my son is the first and only baby right now so it's a big deal) and I promised everyone food. This will be perfect! Is it fairly chunky? I was thinking of baking some fresh bread to go with it!

  22. Anonymous10/14/2010

    This looks awesome, can butternut squash sub for the acorn squash? What proportions? I have one and had no idea what to do with it. I heart your blog!

  23. Nathan, it is kind of chunky, but the squash will break down the longer you cook it. the leftovers are squishier.

    anon, sure, butternut is just fine. I'd just cut up one and throw it in, it should equal out okay.


  24. Anonymous1/04/2011

    I made this last week, and found the amount of 1/4 t. of cloves and allspice to be completely overwhelming. I roasted the potatoes & squash (I used acorn and butternut) and added it to the sauteed onions. It was delicious! I a very sorry that I ruined it with the cloves and allspice.

  25. I made this today and it was fabulous! I used a large can of regular diced tomatoes and a 1/4 teaspoon of garam masala instead of cloves (since that's what I had in the house) and it was delicious! Another hit from your site :-) Thank you!