It's harvest time, and that means lots of yummy ingredients are in season. Ideally, we would have enjoyed the warmth and heartiness of this stew after coming in from a chilly autumn stroll, our cheeks flushed from the brisk wind. Instead, we ate this stew while sweating in our 84 degree apartment at the end of another unseasonably warm day here in Chicagoland, our faces red from the heat. Oh well. It didn't feel like fall yesterday, but I did get to wear one of my cute summer skirts to church, so I really shouldn't complain.
For this meal I branched off a recipe from my slow-cooker cookbook and then made the rest of it up. Two peeled & chopped sweet potatoes, two peeled & chopped red potatoes, one peeled & chopped acorn squash, one can of red kidney beans, about two pounds of cubed venison steak, 4 cups of beef broth, 4 cloves of minced garlic, some black pepper, thyme and rosemary went into my slow cooker. This came out: