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Beef and Butternut Squash Stew Recipe
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This Beef and Butternut Squash Stew recipe makes 6 servings.
What You Need
• • 1 pound boneless beef chuck roast, trimmed, cut into 1-inch pieces
• 2 tablespoon all-purpose flour
• 2 tablespoons vegetable oil
• 1 pound new potatoes, quartered
• 1 pound butternut squash, peeled, seeded, cut into 1-inch pieces
• 2 small onions, cut into wedges
• 2 cloves garlic, minced
• 1 (14-oz.) can beef broth
• 1 cup vegetable juice
• 2 tablespoons Worcestershire sauce
• 1 tablespoon lemon juice
• 1/2 teaspoon sugar
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground allspice
• 1 (9-oz.) package green beans
What To Do
1. Place flour and then meat into resealable plastic bag and shake to cook.
2. Heat oil over medium in large skillet; add meat and brown; drain.
3. Add meat, potatoes, squash, onions and garlic to crockpot.
4. In a bowl, combine broth, vegetable juice, Worcestershire sauce, lemon juice, sugar, paprika, pepper and allspice, then pour over ingredients in crockpot.
5. Cover crockpot; cook on low 10-12 hours or on high 5-6 hours.
6. Add last ingredient, green beans, and cook on high for 15 more minutes.
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