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Prep Time: 30 Minutes Cook Time: 420 Minutes |
Ready In: 450 Minutes Servings: 4 |
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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 Ingredients:
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 chilies |
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 |
Directions:
1. 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.
2. 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.
3. Cover and cook on low for 7-8 hours or until meat and vegetables are tender. If desired, thicken pan juices. Yield: 4 servings.
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