Pumpkin, Parsnip, & Squash Beef Stew
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
- 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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