“Sweet” Beef Stew

This delicious dish was served along with the chicken pot pie at our very first Chef in the Market at the Freight House Farmers Market. As promised, here’s the recipe for you to enjoy with your family.

 

Ingredients:

1 – 3# Grateful Graze Chuck Roast

1/2 pound potatoes, chopped – Barnyard Produce

1 bunch carrots, chopped – Hollow Maple Farms

2 small onions, chopped – Barnyard Produce

1 flat of leek microgreens – Sowing Seeds

1/3 cup balsamic vinegar

1/3 cup liquid aminos (soy sauce alternative)

2 tsp dried rosemary

2 tsp garlic

enough water to cover the roast

Directions:

Thaw the roast and place it into a slow cooker. Add in all ingredients except the microgreens. Cook on low for 6-8 hours until roast is fork tender. Serve with veggies and top with microgreens.

It’s that simple! Roasts are my go-to especially as the weather cools down. I really enjoy using the left overs in enchiladas, over a bed of greens, and in other soups!

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