I haven’t decided yet if it should be crockpot or crock pot. I’ve seen both spellings in different online dictionaries, but my spellchecker doesn’t like crockpot, so I think I’ll go with crock pot, what do you think? Anyway, this crock pot stew recipe is so simple to make and pretty tasty. It’s a Greek stew that uses the chopped butternut squash from Wednesday’s tutorial. My favorite part of the recipe was left out of the photo above, and it’s the feta sprinkled over the top at the end. Whoops!
There you go, there’s the feta! Did you notice the other difference? In the top photo, the stew is over couscous, and in the photo above it’s over rice. That’s because this is a pretty versatile stew. You can serve it over rice, egg noodles, couscous, or quinoa. I like it with couscous the best, but the texture of couscous makes Eric gag, so I give it to him over rice!
This stew is SO good for you with butternut squash, carrots, tomatoes, onions, garlic, and zucchini. It’s a great way to get plenty of vegetables, and full of such great textures you don’t even notice that it’s meatless. I’m hoping it’s giving my immune system a boost. I’ve been horribly sick for several weeks. I noticed last year that every February since I moved here, I have to go to the hospital. One year it was mono, last year I needed several IVs because I couldn’t keep anything down. This year it seems to be bronchitis. I’ve started getting this horrible sound in my chest when I breathe, I’m calling it my death rattle. Is that morbid or what?
I’m going back to the doctor today so hopefully I’ll get this kicked soon. I tweeted the other day that it feels like someone shoved a microplane grater down my throat. I’ve been coughing so much my throat is raw, my voice is gone, and I think my back muscles have doubled in size! Anyway, enough complaining. I’m eating tons of healthy soups and stews (when I can eat) and filling my body with all those illness fighting nutrients it needs.
What are your secret recipes for fighting off those nasty bugs?
Greek Crockpot Stew Recipeserves 10
2 cups cubed butternut squash
1 cup zucchini, chopped
3 large carrots chopped
1 onion, chopped
2 cloves garlic, minced
2 14 ounce cans diced tomatoes, undrained
1 15 ounce can garbanzo beans, rinsed and drained
2 cups vegetable broth or stock
1 teaspoon cumin
1/2 teaspoon allspice
1/4 teaspoon pepper
4 cups hot cooked couscous
1/2 cup crumbled feta cheese
Combine squash through pepper in a 3 to 4 quart slow cooker, mix well. Cover and cook on low for 7 to 9 hours, until vegetables are easily pierced with a fork. Serve over couscous, rice, or other starches and sprinkle with feta cheese.
Approximate cost/serving: The vegetables come out to about $4, making your own stock is cheapest, but if you buy the stock it comes out to about $7 for the stew. Add in couscous (from the bulk bins) and feta, and it’s about $8.50 total. Sounds like a lot, but for 10 servings that’s only 85 cents a serving!
Vegetarian/Gluten Free: Totally vegetarian, as far as gluten goes, serve it over white or brown rice (not couscous!). Also read your canned good’s labels to make sure they’re safe. All mine were gluten free but it’s important to check.
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Nutritional and cost information is for estimating purposes only, and subject to variations due to region, seasonality, and product availability.