Fireside Beef Stew

Fireside Beef Stew

FROM: KarenSue

PREP TIME: 2hr

COOK TIME: 10

SERVINGS: 8

DESCRIPTION:

Perfect for a cold winter night favorite beef stew

INGREDIENTS:

1-1/2 pounds boneless beef chuck pot roast
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 reduced-sodium beef broth
1 8-ounce can tomato sauce
2 tablespoons wortschire sauce
1 teaspoon dry mustard
1/4 teaspoon ground black pepper
1/8 teaspoon ground allspice
2 tablespoons cold water
4 teaspoons cornstarch
1 9-ounce package frozen Italian green beans

DIRECTIONS:

1. Trim fat from meat. Cut meat into 1-inch pieces. Place meat in a 3-1/2- to 4-1/2-quart slow cooker. Add squash, onions, and garlic. Stir in beef broth, tomato sauce, Worcestershire sauce, dry mustard, pepper, and allspice.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

3. If using low-heat setting, turn to high-heat setting. In a small bowl, combine cold water and cornstarch. Stir cornstarch mixture and green beans into mixture in slow cooker. Cover and cook about 15 minutes more or until thickened. Makes 6 (1-1/3 cup) servings

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select item1-1/2 pounds boneless beef chuck pot roast
select item1 pound butternut squash
select item2 small onions
select item2 cloves garlic
select item1 14-ounce can reduced-sodium beef broth
select item1 8-ounce can tomato sauce
select itemdry mustard
select itemblack pepper
select itemground allspice
select itemcornstarch
select item frozen Italian green beans

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