Beef Stew with Squash

By sherryl61

You can add or delete whatever vegetable ingredients you like. I have added at various times okra; squash; fresh sweet potatoes, peeled and cubed; corn. Use what you have and like. Can be served over noodles, rice, or mashed potatoes (if you like lots of potatoes!)

Ingredients

• 1 1/2 pounds boneless beef chuck pot roast (or beef stew meat)
• flour to dredge meat
• oil to brown meat
• 1 pound peeled and seeded butternut squash cut into 1-inch pieces (1 pound)
• 1 pound fresh sweet potatoes, peeled and cut into 1-inch pieces (I do either the squash or the sweet potatoes, not both)
• 2 small onions or 1 large onion, cut into wedges
• 2 cloves garlic, minced
• 1 pound red potatoes, peeled and cut into 1-inch pieces
• 1 or 2 packages dried mushroom mix
• 1 package sliced fresh mushrooms (or you can slice your own)
• 2 cups beef stock (or use concentrate-I like Better than Bouillon base with 2 cups water or Knorr Homestyle stock concentrate with 2 cups water)
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dry mustard
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground allspice
• 2 tablespoons cold water
• 4 teaspoons cornstarch
• 1 9 ounce package frozen Italian green beans
• Freshly ground black pepper (optional)
• Cooked egg noodles, cooked rice, or cooked mashed potatoes of your choice (if desired)

Details

Servings 6
Preparation time 25mins
Cooking time 25mins
Adapted from bhg.com

Preparation

Step 1

Trim fat from meat. Cut meat into 1-inch pieces.

In ziploc bag, add flour, pepper and shake. Add meat. In large skillet, heat and add enough oil to coat. Brown meat in batches (do not overcrowd pan). Place browned meat in bottom of 4 to 6 quart slow cooker.

Add potatoes and squash, onions, and garlic.

Grind up dried mushrooms in blender or food processor. Add to slow cooker.

Stir in stock, Worcestershire sauce, dry mustard, the 1/4 teaspoon black pepper, and the allspice.

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

If using low-heat setting, turn to high-heat setting. In a small bowl combine cold water and cornstarch. Stir cornstarch mixture, frozen green beans, and fresh mushrooms into meat mixture. Cover and cook on high about 15 minutes more or until thickened. If desired, sprinkle each serving with freshly ground black pepper.

I like to serve this over cooked egg noodles at times. And pair it with strawberry-onion salad.