Here’s a recipe for the winter months. This recipe requires a 5 quart or greater sized slow cooker.

  • 1 lb meat or meat substitute (venison, beef, chicken, textured soy, etc., chopped or cubed
  • 1 medium size butternut squash, peeled and cubed
  • 1 bunch of kale, tear leaves from stems/ribs into approximately 2in x 2in pieces
  • 1 apple, peeled, cored and cubed
  • 1 turnip cubed
  • 1 large potato cubed
  • 1 large onion chopped
  • 4 cloves diced or pressed through clove press
  • 2 Jalapeño peppers sliced or Tabasco sauce to taste
  • 1 cup rice
  • 1 quart Tomato juice
  • 2 cups water
  • 1 12oz bottle Porter (dark beer)
  • 1 cup of dry-medium mead or dry white wine
  • 1 tsp crushed rosemary
  • 1 Tbs salt to taste
  • 1 tsp pepper to taste
  • 2 Tbs olive oil


  • Put everything in slow cooker on high until thoroughly cooked and all liquid is absorbed (about 2 hours). Stir occasionally. Leave in slow cooker on lowest setting. See instructions for your slow cooker.
  • Optional: If meat is ground, cook it separately and break it into small pieces first.
  • Optional: marinate and/or cook meat separately before starting slow cook
  • Optional: Replace beer and wine with equivalent amount of water or leave top off during boil to evaporate out the alcohol.
  • Optional: brown/fry potato cubes in oil before starting slow cook
  • Optional: Saute onions and/or garlic before starting slow cook
  • Serve on its own with side dishes or on top of rice or pasta

This recipe was submitted by Rick Dietz