beef stew with butternut squash


1   pound boneless beef chuck roast
2   tablespoons all-purpose flour
2   tablespoons vegetable oil
1   pound tiny new potatoes, quartered
1   pound butternut squash, peeled, seeded, and cut into 1-inch pieces (about 2-1/2 cups)
2   small onions, cut into wedges
2   cloves garlic, minced
1  14  ounce can beef broth
1   cup vegetable juice
2   tablespoons Worcestershire sauce
1   tablespoon lemon juice
1/2  teaspoon sugar
1/2  teaspoon paprika
1/4  teaspoon black pepper
1/8  teaspoon ground allspice
1  9  ounce package frozen Italian-style green beans or 2 cups frozen peas


1. Trim fat from meat. Cut meat into 1-inch pieces. Place flour in a large resealable plastic bag. Add meat pieces, a few at time, shaking to coat. In a large skillet, heat oil over medium heat. Brown meat in hot oil. Drain off fat.
2. In 3-1/2- to 4-1/2-quart slow cooker, combine meat, potatoes, squash, onions, and garlic. In a large bowl, combine broth, vegetable juice, Worcestershire sauce, lemon juice, sugar, paprika, pepper, and allspice. Pour over meat mixture.
3. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
4. If using low-heat setting, turn to high-heat setting. Stir in green beans or peas. Cover and cook for 15 minutes more. Makes 6 servings.

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