Beef, Acorn Squash and Potato Crock Pot |
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Prep Time: 30 Minutes Cook Time: 600 Minutes |
Ready In: 630 Minutes Servings: 6 |
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While I liked the idea of adding acorn squash (you could sub carrots), it was the allspice that made me want to try this recipe. When I make it, I think I will use butternut and I might double the allspice once I can see the volume of the combined ingredients. Ingredients:
2 lbs lean beef, cut in 1 1/2 inch cubes |
1 acorn squash, peeled, seeded and cut in 1 inch pieces |
2 large red potatoes, cubed in 1 1/2 inch pieces |
1 large onion, quartered and sliced 1/4 inch thick |
1 (25 g) package dry mushroom gravy mix |
1 (14 1/2 ounce) can diced tomatoes with juice |
1/4 teaspoon allspice |
1/4 teaspoon garlic powder |
1/4 teaspoon pepper |
2 bay leaves |
salt |
Directions:
1. Combine all ingredients in crock pot.
2. Cover and cook on low for 8 to 10 hours.
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