pumpkin, parsnip and squash beef stew

By tcasteel2000

Ingredients

• 2 pounds beef stew meat
• 2 cups cubed butternut squash
• 2 cups cubed pumpkin
• 1 cup chopped parsnips
• 1 cup chopped onion
• 1 cup raisins
• 1 tablespoon allspice
• 3 bay leaves
• 5 cups low sodium beef broth
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

Details

Servings 4
Adapted from us-mg5.mail.yahoo.com

Preparation

Step 1

Combine all ingredients in the slow cooker. Cover and cook on LOW for 8 hours. Stir well, remove bay leaves, serving when beef falls apart and vegetables are tender.