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By: Lisa L.
| Description: | Really good on a cold chilly day.... | |
| Time: | 4 hr 12 min (12 min to prepare, 4 hr to cook) | |
| Meal type: | Soup | |
| Ethnicity: | ||
| Number of Servings: | 10 | |
| Ingredients: | ||
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2 teaspoons salt 3/4 teaspoon black pepper 5 tablespoons cornstarch 1 pound boneless beef chuck or round roast cut into 1 inch pieces or cubes 1 small red or yellow onion cut chopped 3/4 pound potatoes cut into 1 inch pieces 1 can whole tomatoes drained and cut in half (if you want to leave whole feel free too 1 small butternut squash peeled seeded and sliced into 1/8 thick pieces 1 teaspoon olive oil |
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| Directions: | ||
| Combine salt and pepper reserve 1 tsp of the mixture and stir the cornstarch into the remainder. Toss the beef and potato in the cornstarch mixture and place into a 6 qt slow cooker..fitting the ingridents tightly add the tomatoes. Arrange the smaller pieces of squash on top of the stew in a circle ad then repeat with the larger to create a second layer... cover and cook 4 1/2 hours or 8 hrs on low...... | ||
| Notes: | ||
| This was my first time trying to make anything with... | ||
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