Butternut Beef Stew
Taste of Home
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I tweaked this recipe I found in a magazine to suit my taste for sweet and spicy. I found that pureeing the tomatoes added a thicker consistency without using flour.—Erin Lembke, Monroe, Washington
Ingredients13
1-1/4 pounds beef stew meat, cut into 1-inch cubes
1 tablespoon canola oil
1-1/2 cups cubed peeled butternut squash
1 cup chopped cabbage
1/2 cup coarsely chopped sweet red pepper
1 celery rib with leaves, chopped
1 can (10 ounces) diced tomatoes and green chiles
1/4 cup packed brown sugar
1 can (14-1/2 ounces) beef broth
1 tablespoon adobo sauce
1 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
Steps
In a large skillet, brown meat in oil on all sides; drain. Transfer to a 3-qt. slow cooker. Stir in the squash, cabbage, red pepper and celery.
In a blender, combine tomatoes and brown sugar. Cover and process until blended. Pour over vegetables. Combine the broth, adobo sauce, oregano, salt and pepper; add to slow cooker.
Cover and cook on low 7-8 hours, until meat and vegetables are tender.
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