Beef goes great with acorn squash and potatoes in this thick stew made in the crockpot. Some of the acorn squash will melt into the gravy giving it a hint of sweetness. Waxy red potatoes are chosen because they hold together better under the long cooking process. Browning of the meat helps avoid that greyish color often associated with crockpot beef. However, if you are in a hurry, you can skip the browning step and toss the raw meat in with everything else.
Prep Time: 15 minutes
Cook Time: 10 minutes
Crockpot:: 4 hours
Total Time: 4 hours, 25 minutes
Yield: 6 to 8 servings
Ingredients:
- 2 to 3 pound beef chuck roast, trimmed of fat and cut into 2-inch cubes
- 1 teaspoon olive oil
- Kosher salt and freshly ground black pepper
- 1 acorn squash, peeled, seeded and cut in 2-inch pieces (see Notes)
- 2 large red potatoes, scrubbed but unpeeled, cut in 2-inch pieces (may substitute Yukon Gold potatoes)
- 1 medium sweet onion, sliced 1/4-inch thick
- 1 package dry mushroom gravy mix
- 1 can (14-1/2 ounces) diced tomatoes with juice
- 2 cloves garlic, minced
- 1/4 teaspoon ground allspice
- 1 large bay leaf, broken in half
- 1 cup frozen green beans (or sweet peas)
Preparation:
Sprinkle the beef cubes generously with salt and pepper. Heat a heavy skillet and coat the bottom of the pan with the olive oil. Brown the beef in batches, taking care not to crowd the pan. Place in the crockpot along with pan juices.
To the crockpot, add acorn squash, potatoes, onion, mushroom gravy mix, tomatoes, garlic, allspice, and bay leaf. Stir with a large spoon to combine.
Cover and cook on Low for 6 to 8 hours or on High for 4 to 6 hours.
When done, break the frozen green beans into 2-inch lengths and stir into the stew. Cover for 5 minutes to heat through. Remove and discard the bay leaves, then serve.
Yield: 6 to 8 servings
Notes:
• Other winter squashes may be substituted for the acorn squash, including butternut, buttercup, pumpkin, hubbard, turban, and banana squashes.
• Waxy potatoes, such as Red Rose and Yukon Gold are a good choice for recipes that undergo a long cooking process because they hold together. Russets and Idahos tend to fall apart. You may peel them, if you must, but you will lose fiber and nutrients.
• Ground nutmeg may be substituted for the allspice.
Crockpot Beef with Acorn Squash Recipe Photo © 2012 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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To the crockpot, add acorn squash, potatoes, onion, mushroom gravy mix, tomatoes, garlic, allspice, and bay leaf. Stir with a large spoon to combine.
Cover and cook on Low for 6 to 8 hours or on High for 4 to 6 hours.
When done, break the frozen green beans into 2-inch lengths and stir into the stew. Cover for 5 minutes to heat through. Remove and discard the bay leaves, then serve.
Yield: 6 to 8 servings
Notes:
• Other winter squashes may be substituted for the acorn squash, including butternut, buttercup, pumpkin, hubbard, turban, and banana squashes.
• Waxy potatoes, such as Red Rose and Yukon Gold are a good choice for recipes that undergo a long cooking process because they hold together. Russets and Idahos tend to fall apart. You may peel them, if you must, but you will lose fiber and nutrients.
• Ground nutmeg may be substituted for the allspice.
Crockpot Beef with Acorn Squash Recipe Photo © 2012 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Suggested Related Recipes
• Crockpot Corned Beef & Cabbage Recipe• Crockpot Irish Stew Recipe
• Crockpot Lamb Shanks Recipe
• Crockpot Orange Chicken Recipe
• Honey-Glazed Spareribs Recipe
• Spiced Pork Roast Recipe
• Coca-Cola© 7-Bone Roast Recipe
• Brisket with Sunchokes Recipe
• Crockpot Conversion Tips
