Loaded Vegetable Beef Stew |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 12 |
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I first had this dish during a trip to Argentina a few years ago. It inspired me to recreate it at home. It turned out so well, I wrote Yum! on the recipe card! Ingredients:
8 bacon strips, diced |
3 pounds beef stew meat, cut into 1-inch cubes |
6 medium carrots, cut into 1-inch pieces |
6 medium tomatoes, peeled and cut into wedges |
4 medium potatoes, peeled and cubed |
3 cups cubed peeled butternut squash |
2 medium green peppers, chopped |
2 teaspoons dried thyme |
2 garlic cloves, minced |
2 cans (14-1/2 ounces each) beef broth |
6 cups chopped cabbage |
1/2 teaspoon pepper |
Directions:
1. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, brown beef in batches. Refrigerate the bacon until serving.
2. In a 6-qt. slow cooker, combine the carrots, tomatoes, potatoes, squash, green peppers, thyme and garlic. Top with beef. Pour broth over the top. Cover and cook on low for 8-10 hours.
3. Stir in cabbage and pepper. Cover and cook on high for 30 minutes or until cabbage is tender. Sprinkle each serving with bacon. Yield: 12 servings (1-1/3 cups each).
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