Source: dLife

Hearty pork, winter squash, parsnips, sweet potato, and corn stew.

Servings

1 lb Pork, stew meat, cubes, frozen, 4oz, FS , thawed (or beef stew meat)
1 tbsp vegetable oil
0.5 cup fresh chopped onion (1 medium)
1 tsp paprika
2 medium garlic cloves , minced
3 cup cold water
8 oz winter squash, cubed , peeled
1.5 cup fresh sliced parsnip , or carrots, cut into 1/4-inch slices (3 medium)
1 Sweet Potatoes, orange, fresh, medium, 5" x 2", FDA , peeled and cut into 1/2-inch pieces
8.75 oz Corn, whole kernel, canned , undrained
4 tsp low sodium beef bouillon (instant)
0.5 tsp salt
0.25 tsp ground cayenne (red pepper)
2 cup fresh chopped spinach , torn

1 Cut meat into 1/2-inch pieces. Place in a large nonstick skillet and cook half of the meat in hot oil over medium heat until brown. Transfer meat to a 3 1/2- or 4-quart slow cooker. Add the remaining meat, onion, paprika, and garlic to skillet. Cook until meat is brown and onion is tender. Drain off fat. Remove meat mixture to cooker.
2 Stir water, squash, parsnips, sweet potato, corn, bouillon granules, salt, and cayenne pepper into meat mixture in cooker. Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 5 1/2 hours. Just before serving, stir in spinach.

Fresh spinach added prior to serving adds a touch of color and more nutrition.