Fireside Beef Stew
1-1/2 pounds boneless beef chuck pot roast
1 pound butternut squash, peeled, seeded, and cut into 1-inch pieces
(about 2-1/2 cups)
2 small onions, cut into wedges
2 cloves garlic, minced
1 14-ounce can reduced-sodium beef broth
1 8-ounce can tomato sauce
2 tablespoons Worcestershire sauce
1 teaspoon dry mustard
1/4 teaspoon ground black pepper
1/8 teaspoon ground allspice
2 tablespoons cold water
4 teaspoons cornstarch
1 9-ounce package frozen Italian green beans
Trim fat from meat. Cut meat into 1-inch pieces. Place meat in a 3-
1/2- to 4-1/2-quart slow cooker. Add squash, onions, and garlic. Stir
in beef broth, tomato sauce, Worcestershire sauce, dry mustard,
pepper, and allspice.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat
setting for 4 to 5 hours.
If using low-heat setting, turn to high-heat setting. In a small
bowl, combine cold water and cornstarch. Stir cornstarch mixture and
green beans into mixture in slow cooker. Cover and cook about 15
minutes more or until thickened.
Makes 6 (1-1/3 cup) servings.
From BH&G
------------------------------------
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/realfood/
<*> Your email settings:
Individual Email | Traditional
<*> To change settings online go to:
http://groups.yahoo.com/group/realfood/join
(Yahoo! ID required)
<*> To change settings via email:
mailto:realfood-digest@yahoogroups.com
mailto:realfood-fullfeatured@yahoogroups.com
<*> To unsubscribe from this group, send an email to:
realfood-unsubscribe@yahoogroups.com
<*> Your use of Yahoo! Groups is subject to:
No comments:
Post a Comment