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Fireside Beef Stew

Ingredients

• 1 1/2 pounds boneless beef chuck pot roast, fat trimmed
• 2 1/2 cups peeled, seeded butternut squash cut into 1-inch pieces (1 pound)
• 2 small onions, cut into wedges
• 2 cloves garlic, minced
• 1 14.5-ounce can reduced-sodium beef broth
• 1 8-ounce can tomato sauce
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dry mustard
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground allspice
• 2 tablespoons cold water
• 4 teaspoons cornstarch
• 1 9-ounce package frozen Italian green beans

Directions

1. Cut meat into 1-inch pieces.
2. In a slow cooker combine all ingredients except water, cornstarch and green beans.
3. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
4. If using low setting, turn to high setting.
5. In a bowl combine cold water and cornstarch.
6. Stir into mixture in cooker.
7. Stir in frozen green beans.
8. Cover and cook 15 minutes.
9. Sprinkle each serving with pepper.

Attribution