Slow Cooker Winter Squash Beef Stew

By rbotzl01

February 16, 2014 by lyuba

Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected.

Ingredients

• 2 lbs stew beef, cut into about 1 inch chunks
• 1/2 cup of flour
• 3 large golden potatoes
• 2 medium carrots
• 1 yellow onion
• 1 medium acorn squash
• 1/2 medium butternut squash
• Water to cover the meat and vegetables, hot (heat up separately)
• 2 tsp Worcestershire sauce
• 3-4 springs of thyme
• salt &, fresh cracked pepper to taste
• 1 bay leaf
• 1 tsp paprika
• 1 8 oz of tomato sauce

Details

Adapted from willcookforsmiles.com

Preparation

Step 1

1.Cut the stew beef into 1-inch chunks. I like to trim some of the fat off but not all.
2.Place the beef in the slow cooker and sprinkle with flour. Stir well so that the meat is coated in flour.
3.Peel and chop your vegetable into about ½-1 inch cubes and add them to the pot.
4.Add hot water slowly, while stirring, until all the vegetables are covered.
5.Add the tomato sauce, Worcestershire sauce, paprika, salt and pepper. Stir well.
6.Throw in the bay leaf and thyme springs.
7.Cover and slow cook for about 6-8 hours.