Loaded Vegetable Beef Stew Recipe

By carvalhohm

Ingredients

• 8 bacon strips, diced
• 3 pounds beef stew meat, cut into 1-inch cubes
• 6 medium carrots, cut into 1-inch pieces
• 6 medium tomatoes, peeled and cut into wedges
• 4 medium potatoes, peeled and cubed
• 3 cups cubed peeled butternut squash
• 2 medium green peppers, chopped
• 2 teaspoons dried thyme
• 2 garlic cloves, minced
• 2 cans (14-1/2 ounces each) beef broth
• 6 cups chopped cabbage
• 1/2 teaspoon pepper

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1

In large skillet, cook bacon over medium heat until crisp. Using slotted spoon, remove to paper towels to drain. In drippings, brown beef in batches. Refrigerate bacon until serving.

In 5-qt. slow cooker, combine carrots, tomatoes, potatoes, squash, green peppers, thyme and garlic. Top with beef. Pour broth over top. Cover and cook on low for 8-10 hours.

Stir in cabbage and pepper. Cover and cook on high for 30 minutes or until cabbage is tender. Sprinkle each serving with bacon. Yield: 12 servings (1-1/3 cups each).