Butternut Squash Stew
 
Prep time
Cook time
Total time
 
Recipe type: Main
Serves: 6
Ingredients
  • ½ cup flour
  • 1½ pound beef stew meat
  • 1 tablespoon canola oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1 large butternut squash, peeled, seeds removed, and chopped
  • ½ pound baby portobello mushrooms, quartered
  • 4 small, thin skinned potatoes, diced
  • 3 large carrots, cut in bite sized pieces
  • 1 bay leaf
  • 1 tablespoon Worcestershire sauce
  • ¼ teaspoon pepper
  • 3 whole cloves
  • 2 dashes of cayenne pepper
  • ¼ teaspoon paprika
  • 1 quart beef broth
Instructions
  1. Place flour and beef in a medium bowl, toss to coat the meat with flour.
  2. Heat oil in large skillet. Add onion and saute 5 minutes. Add the beef and garlic, continue to saute until the beef has browned.
  3. Place beef mixture in bottom of the crock pot. Add bay leaf, squash, mushrooms, potatoes, and carrots. Sprinkle with Worcestershire sauce, cloves, pepper, cayenne pepper, and paprika. Pour broth over all.
  4. Cook in crock pot at low for 9 hours, until cooked through.
Recipe by at http://cookingwithveggies.com/2013/09/12/warm-stew-for-a-cool-night/