Fall Crockpot Vegetable Beef Stew
Summer is coming to an end and soon we'll be looking for ways to warm up. Here's a great recipe that requires little work and tons of flavor.
Ingredients
* 8 bacon strips, diced
* 3 pounds beef stew meat, cut into 1-inch cubes
* 6 medium carrots, cut into 1-inch pieces
* 6 medium tomatoes, peeled and cut into wedges
* 4 medium potatoes, peeled and cubed
* 3 cups cubed peeled butternut squash
* 2 medium green peppers, chopped
* 2 teaspoons dried thyme
* 2 garlic cloves, minced
* 2 cans (14-1/2 ounces each) beef broth
* 6 cups chopped cabbage
* 1/2 teaspoon pepper
Directions
* In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, brown beef in batches. Refrigerate the bacon until serving.
* In a 5-qt. slow cooker, combine the carrots, tomatoes, potatoes, squash, green peppers, thyme and garlic. Top with beef. Pour broth over the top. Cover and cook on low for 8 hours.
* Stir in cabbage and pepper. Cover and cook on high for 30 minutes or until cabbage is tender. Sprinkle each serving with bacon. Yield: 12 servings (1-1/3 cups each).
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