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Harvest Beef Stew

Source of Recipe


Adapted from Southern Living magazine



List of Ingredients



• 2½ pounds beef stew meat
  
• 1½ tsp salt
  
• ¼ tsp freshly ground pepper
  
• ¼ cup all-purpose flour
  
• 4 Tbsp olive oil
  
• 1 (6-ounce) can tomato paste
  
• 1 (14.5-ounce) can beef broth
  
• 1 cup chopped celery
  
• 1 cup chopped sweet onion
  
• 3 cloves garlic, crushed
  
• 1 small butternut squash (about 1 pound), peeled, seeded and chopped
  
• .
  
• Garnish: fresh parsley sprigs
  






Instructions



1. Rinse stew meat, and pat dry. Sprinkle with salt and pepper; toss in flour, shaking off excess.
   
   
2. Cook half of beef in 2 tablespoons hot oil in a Dutch oven over medium-high heat, stirring occasionally, 10 minutes, or until browned. Repeat procedure with remaining beef and oil. Stir in tomato paste; cook 1 minute. Add broth and stir to loosen particles from bottom of Dutch oven. Transfer mixture to a 6-quart slow cooker.
   
   
3. Stir in celery, onion and garlic. Top with butternut squash. (Do not stir to incorporate.) Cover and cook on Low 4½ hours, or until meat is tender.
   Garnish, if desired.
   
   Makes 8 servings.