Crock-Pot Beef Stew with Winter Squash
Health Benefits: Winter Squash is rich in beta-carotene, a potent antioxidant. Substituting winter squash for potatoes in this recipe adds antioxidants, vitamins, and minerals.
- 2 lbs stew beef (or boneless beef chuck roast cut into 1-inch cubes)
- 1 onion, diced
- 3-4 garlic cloves, minced
- 2 stalks celery, sliced into pieces
- 1 small winter squash, peeled, seeded, cut into cubes
- 2 cups mushrooms, thickly sliced
- 1/2 lb fresh green beans, cut into thirds
- 3 carrots, sliced into rounds
- 1 cup frozen peas
- 2-3 cups beef broth (chicken broth can be substituted)
- 3 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- Red pepper flakes to taste
- Parsley, chopped (for garnish)
- Whisk tomato paste, 2 cups beef broth, spices (except bay leaves), and salt in a medium bowl
- Place all remaining ingredients into a crock-pot, add broth mixture, and stir.
- Cook on low for 4-6 hours or on high for 2-3 hours or until meat and vegetables are tender. Add broth as needed to create desired consistency.
- Remove bay leaves before serving. Garnish with chopped parsley.