Menu Enter a recipe name, ingredient, keyword...

BEEF & SQUSH STEW

By

Google Ads
Rate this recipe 0/5 (0 Votes)

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.

You'll also love

Review this recipe

CHARS CHICKEN FRIED STEAK Smothered Sirloin Steak in Parm Peppercorn Sauce