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Old 05-29-2007, 05:19 PM
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Fireside Beef Stew

Serving Size: 6

-= Ingredients =-
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
1 9-ounce package frozen Italian green beans
thickener of choice

-= Instructions =-
1. Trim fat from meat. Cut meat into 1-inch pieces. Place meat in a 3-1/2- to4-1/2-quart slow cooker. Add squash, onions, and garlic. Stir in beef broth, tomato sauce, Worcestershire sauce, dry mustard, pepper, and allspice.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. If using low-heat setting, turn to high-heat setting. In a small bowl,
combine cold water and thickener. Stir thickener mixture and green beans into mixture in slow cooker. Cover and cook about 15 minutes more or until thickened.
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