BEEF & SQUSH STEW

By á-2995

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

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.