Each ingredient of this stew contains one of the needed vitamins or minerals needed as we age. I use emu meat because it has higher digestible proteins, vitamins C, A, D, E, potassium, and iron than either beef or chicken. It is also lower in calories, fat, and sodium than either beef or chicken. Emu meat is local for the Triangle, as there is an emu farm in Guilford County, North Carolina.

INGREDIENTS:

-2 pounds emu meat (sold at Weaver Street or order through Amaroo Hills)

-6 cups fresh spinach

-3 cups low sodium vegetable stock

-8oz cremini mushrooms

-8oz baby bella mushrooms

-3 carrots

-1/2 cup apple cider vinegar

-1.5 pounds red potatoes

-1 yellow onion

-5 cloves of garlics

-3 bay leaves

-1/4 cup fresh parsley

-1 tablespoon Italian seasoning

-2 tsp Kosher or sea salt

-1 ½ tsp black pepper

DIRECTIONS:

-Cut emu meat into 2-inch pieces

-Clean spinach, mushrooms, potatoes (leave skin on), and parsley

-Cut potatoes into 2-inch pieces

-Peel and mince garlic

-Peel and chop carrots into 1-inch pieces 

-Clean and dice onion

-Add all ingredients, except spinach, to crockpot on low heat and cook for 6 hours. Add spinach 5 minutes before it is done cooking. 

-Enjoy!