BEEF & SQUSH STEW
By á-2995
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Ingredients
- 2 1/4 TSP DRIED THYME
- 2 TSP KOSHER SALT
- 3/4 TSP PEPPER
- 5 TBSP CORNSTARCH
- 1 1/2 LB BEEF CHUCK -CUT IN 1 INCH PIECES
- 1 FENNEL BULB - CUT IN 1/2 INCH WEDGES
- 3/4 LB. YUKON POTATOES - CUT IN 1 INCH PIECES
- 28 OZ. CAN WHOLE TOMATOES -DRAINED AND HALVED
- 1 SMALL BUTTERNUT SQUASH - PEELED,SEEDED,SLICED
- 1 TSP OLIVE OIL
Details
Servings 8
Preparation time 30mins
Cooking time 30mins
Preparation
Step 1
COMBINE THYME,SALT,PEPPER; RESERVE 1 TSP OF THIS MIUXTURE AND STIR CORNSTARCH INTO THE
REMAINDER OF THE MIXTURE -TOSS BEEF,FENNEL AND
POTATO IN THIS MIXTURE - AND PLACE IN SLOW-COOKER - ADD TOMATOES
TOSS SQUASH WITH OIL AND THE 1 TSP OF THYME MIXTURE - PUT IN SLOW-COOKER -COVER AND COOK
4 1/2 HOURS ON HIGH OR 8 HOURS ON LOW.
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