Beef & Butternut Stew

By carvalhohm2

Ingredients

• 2 t. dried thyme
• 2 t. salt
• 3/4 t. pepper
• 5 T. cornstarch
• 1-1/2 lb. beef round roast, cubed
• 1 bulb fennel, sliced
• 3/4 lb. redskin potatoes, quartered
• 28-oz. can whole tomatoes, drained and
• tomatoes halved
• 1 butternut squash, peeled, seeded
• and cubed
• 1 t. olive oil

Details

Adapted from gooseberrypatch.com

Preparation

Step 1

Combine seasonings in a bowl; reserve one teaspoon seasoning mixture.

Combine cornstarch with remaining seasoning mixture. Toss beef, fennel and potatoes in cornstarch mixture until well coated.

Transfer beef mixture to a slow cooker; spoon tomatoes over top. In a separate bowl, toss squash with oil and reserved spice mixture.

Layer squash on top of tomatoes. Cover and cook on low setting for 8 hours.

Serves 8 to 10.