Slow Cooker Beef and Butternut Squash Stew
INGREDIENTS
- 2 Tbsp oil (EVOO or avocado)
- 1 large onion, chopped
- 2 lbs lean stew meat
- medium butternut squash
- 4 c beef broth
- 2 cloves garlic, minced
- 1.5 tsp thyme
- 1.5 tsp rosemary
- 2 tsp salt
- 1/2 tsp pepper
PREPARATION
- Microwave squash for 2 minutes. Peel and dice to yield about 2 pounds.
- Heat oil in large skillet on medium for 2 minutes. Add onion, and cook about 2 minutes. Turn heat to medium-high, add beef and cook until brown, about 4-6 minutes.
- Place mixture in slow cooker. Add remaining ingredients. Cover, cook on low 5 to 6 hours.
( dinner daily )
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JMag Guthrie - 2019-01-03
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Topic revision: r1 - 2019-01-03 - JMagGuthrie