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Pumpkin, Parsnip, & Squash Beef Stew
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Course
Soups & Stews
Cuisine
Slow Cooker
Servings
4
Ingredients
1x
2x
3x
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
Combine all ingredients in the slow cooker.
Cover and cook on LOW for 8 hours.
Remove bay leaves and stir well, serving when beef falls apart and vegetables are tender.
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