Beef Stew with Butternut Squash

Beef Stew with Butternut Squash

Ingredients:
· 3 tablespoons olive oil
· 1 medium yellow onion, diced
· 3 cloves garlic, minced
· 2 pounds stew beef, cut into cubes
· 1 can (16 ounces) diced tomatoes, no salt added
· 1 large butternut squash, trimmed and cut into bite-size cubes
· 4 cups beef broth, low-sodium
· 1 tablespoon rosemary
· 1 tablespoon thyme
· Freshly ground black pepper, to taste

Directions:
1. Heat olive oil in large pot over medium heat. Add onions and garlic and sauté for
2-3 minutes. Add the beef cubes and cook until the beef is browned, about 5
minutes.
2. Transfer to slow cooker. Add the diced tomatoes, butternut squash, beef broth,
rosemary, and thyme. Set cooker to low setting and cook for 8 hours. Add salt and
freshly ground black pepper to taste.