Fireside Beef Stew

Monday , 13, January 2014 Leave a comment

Fireside Beef Stew

Stew is comfort food at it’s best! Serve with warm biscuits…YUM!!

Get out your Crock pot 😉


  • 1 1/2 lbs. boneless Beef Chuck Pot Roast..fat trimmed…cut into 1 inch chunks.
  • 2 1/2 cups Butternut Squash..peeled..cut into chunks
  • 2 small Onions…cut into wedges
  • 2 Garlic cloves..minced
  • 1-14oz. reduced sodium Beef Broth
  • 1-8oz. Tomato Sauce
  • 2 tbsp. Worcestershire Sauce
  • 1 tsp. dry Mustard
  • 1/4 tsp. Black Pepper
  • 1/8 tsp. ground Allspice
  • 2 tbsp. Cold Water
  • 4 tsp. Cornstarch
  • 1-9oz.frozen Italian Green Beans


  • Brown Meat quickly in a skillet with 1 tbsp. Olive Oil.
  • Add browned Meat to Slow Cooker..add Squash, Onions and Garlic…stir to mix
  • Stir in Broth, Tomato sauce, Worcestershire sauce, dry Mustard, Black Pepper, Allspice.
  • Cover.. cook on LOW 8 to 10 hours or HIGH for 4 to 5 hours.
  • If using low setting for cooking… turn to high setting now.
  • In a small bowl combine Cold Water and Cornstarch.
  • Stir Cornstarch mixture into slow cooker…then add Green Beans.
  • Cover… cook about 15 minutes or until thickened.

Recipe courtesy of Better Homes and Gardens Ultimate Slow Cooker Book

Fireside Beef Stew

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