Pumpkin Harvest Beef Stew
By the time the stew is done simmering and a batch of bread finishes baking, the house smells absolutely wonderful.
|1 tablespoon||canola oil|
|1||beef top round steak (1-1/2 pounds), cut into 1-inch cubes|
|1 1/2 cups||1-1/2 cubed peeled pie pumpkin or sweet potatoes|
|3||small red potatoes, peeled and cubed|
|1 cup||cubed acorn squash|
|1||medium onion, chopped|
|2 cans||(14-1/2 ounces each) reduced-sodium beef broth|
|1 can||(14-1/2 ounces) diced tomato, undrained|
|2||garlic cloves, minced|
|2 teaspoons||reduced-sodium beef bouillon granules|
|1/2 teaspoon||chili powder|
|1/4 teaspoon||ground allspice|
|1/4 teaspoon||ground cloves|
|3 tablespoons||all-purpose flour|
In a large skillet, heat oil over medium-high heat. Brown beef in batches; remove with a slotted spoon to a 4- or 5-qt. slow cooker. Add the pumpkin, potatoes, squash and onion. Stir in the broth, tomatoes and seasonings. Cover and cook on low for 6-8 hours or until meat is tender.
Remove bay leaves. In a small bowl, mix water and flour until smooth; gradually stir into stew. Cover and cook on high for 30 minutes or until liquid is thickened. Yield: 6 servings.