Beef Stew with Bacon, Onion, Sweet Potato and Butternut Squash
The Man brought home some new cookbooks for me. One of them was a Crock-Pot cookbook, and I dove straight into making some of the new super yummy-sounding recipes. Too bad for The Man I decided to start with a soup.
1 pound Beef Stew Meat (cut into 1-inch cubes)
2 14oz Can Beef Broth
2 Medium Sweet Potatoes (peeled and diced)
1 pound Butternut Squash (peeled and diced)
1 Large Onion (chopped)
2 Slices Thick Cut Bacon
1 Teaspoon dried Thyme
1 Teaspoon Salt
1/4 Teaspoon Black Pepper
2 Tablespoons Corn Starch
2 Tablespoons Water
Coat your Crock-Pot with non-stick cooking spray.
Combine all ingredients except cornstarch and water.
Cook on low for 7-8 hours, or high for 4-5 hours
When time is up, and 15 minutes before you want to eat, combine corn starch and water in a small glass.
Stir cornstarch slurry into stew.
Cover and cook till thickened, about 15 minutes.