I love when winter squash comes back into season. Butternut squash is sooo good!
Ingredients:
1.5 pounds stew meat
2 small apples, diced
1 butternut squash cut into chunks (I microwave mine for a few minutes to soften, then peel, then cut)
1 small bag of baby carrots
5 stalks of celery chopped
1 large onion chopped
3 cups of chicken broth
1 cup of red wine
1/4 cup apple cider vinegar
2 tsp. of crushed garlic
Onion powder
Trader Joe’s 21 seasoning salute (or other herb blend)
Thyme
Salt and Pepper
Directions:
(If short on time in the morning, do all chopping of veggies at night and put in Crockpot and refrigerate)
Add onion, celery, squash, apples, and carrots to pot
Put beef in pot
Add red wine, chicken broth, and apple cider vinegar
Stir everything together
Add crushed garlic, along with a generous sprinkling of salt, pepper, and onion powder
Add about a Tbsp. each of seasoning blend and Thyme
Stir everything together again
Cook on low for 9 hours if you have timer, or all day
When you come home, add chicken broth if needed to desired stew thickness
Leave this in the morning:
Come home to this! (I forgot to take pictures in the bowls, it looked better there!)
lowcarbhighstyle 