From Taste of Home
Ingredients:
~1 tbsp canola oil
~1 and 1/2 lbs. beef top round steak (I used bottom round because it was on sale - feel free to substitute any type of beef steak), cut into 1 inch cubes
~1 and 1/2 cups peeled pie pumpkin or sweet potatoes, cubed
~6 red potatoes, cubed (I left the skin on, but you can peel if you like)
~1 cup cubed acorn squash (about half of a medium-sized squash)
~1 medium onion, chopped
~1 32 oz. box beef stock
~1 can (14 and 1/2 oz) diced tomatoes, undrained
~2 bay leaves (I recommend bundling them in some cheesecloth if you have it - they started to disintegrate and it was hard to find all of the small pieces when the time came to pull them out)
~2 garlic cloves, minced
~2 tsp. beef bouillon granules
~1/2 tsp. chili powder
~1/2 tsp. pepper
~1/4 tsp. ground allspice
~1/2 tsp. ground cloves
~1/4 cup water
~3 tbs. all-purpose flour
1. Heat oil on medium-high heat in a large skillet. Brown beef in batches and remove with a slotted spoon to slow-cooker.
2. Add pumpkin/sweet potatoes, potatoes, squash, and onion. Stir in broth, tomatoes, and seasonings.
3. Cover and cook on low for 6-8 hours or until meat is tender.
4. Remove bay leaves. In a small bowl, combine flour and water and whisk until smooth. Stir mixture into stew; cover and cook on high for 30 minutes until stew is thickened.
