Fall Crockpot Vegetable Beef Stew

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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.


    * 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


    * 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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