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Prep Time: 20 Minutes Cook Time: 291 Minutes |
Ready In: 311 Minutes Servings: 1 |
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Ingredients:
2 1/2 pounds beef stew meat (about 1-inch pieces) |
1 1/2 teaspoons salt |
1/4 teaspoon freshly ground pepper |
1/4 cup all-purpose flour |
4 tablespoons olive oil |
1 (6-oz.) can tomato paste |
1 (14.5-oz.) can beef broth |
1 cup chopped celery |
1 cup chopped sweet onion |
3 garlic cloves, crushed |
1 small butternut squash (about 1 lb.), peeled, seeded, and chopped |
hot cooked mashed potatoes (optional) |
garnish: fresh parsley sprigs |
Directions:
1. Rinse beef stew meat, and pat dry. Sprinkle with salt and pepper; toss in flour, shaking off excess.
2. Cook half of beef in 2 Tbsp. 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-qt. slow cooker.
3. Stir in celery, onion, and garlic. Top with butternut squash. (Do not stir to incorporate.) Cover and cook on LOW 4 1/2 hours or until meat is tender. Serve over hot cooked mashed potatoes, if desired. Garnish, if desired.
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