Pumpkin, Parsnip, and Squash Beef Stew

by Saving Dinner | Oct 30, 2018 | Recipe

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Pumpkin, Parsnip, and Squash Beef Stew

Course

Soups & Stews

Cuisine

Slow Cooker

Servings

servings

Ingredients

• 2 pounds beef stew meat
• 2 cups cubed butternut squash
• 2 cups cubed pumpkin
• 1 cup chopped parsnips
• 1 cup chopped onion
• 1 cup raisins
• 1 tablespoon allspice
• 3 bay leaves
• 5 cups beef bone broth or low-sodium beef broth
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

Course Soups & Stews Cuisine Slow Cooker Servings servings Ingredients 2 pounds beef stew meat 2 cups cubed butternut squash 2 cups cubed pumpkin 1 cup chopped parsnips 1 cup chopped onion 1 cup raisins 1 tablespoon allspice 3 bay leaves 5 cups beef bone broth or low-sodium beef broth 1 teaspoon sea salt 1/2 teaspoon freshly ground black pepper

Instructions

1. Combine all ingredients in the slow cooker.
2. Cover and cook on LOW for 8 hours.
3. Remove bay leaves and stir well, serving when beef falls apart and vegetables are tender.