Fall Crockpot Vegetable Beef Stew

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Services for Real Estate Pros with Second Self Virtual Assistance

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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Pamela Cendejas

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