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Crockpot Harvest Beef Stew with Butternut Squash, Brussels Sprouts, and Kale
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1 lb beef stew meat
  • 2 cups cubed butternut squash
  • 2 cups halved Brussels sprouts
  • 2 cups chopped kale
  • 1 onion, diced
  • 3 carrots, sliced
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 4 cups beef broth
  • 1 can (14 oz) diced tomatoes
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and pepper to taste

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Add the beef stew meat and brown on all sides for about 5 minutes.
  • Transfer the browned beef to the slow cooker. Add the onion, carrots, celery, garlic, butternut squash, Brussels sprouts, diced tomatoes, beef broth, thyme, rosemary, salt, and pepper.
  • Stir everything to combine, then cover and cook on low for 7 to 8 hours.
  • Stir in the chopped kale during the last 30 minutes of cooking so it wilts without turning mushy.
  • Taste and adjust salt and pepper before serving.

Notes

Add the kale only at the end to keep its color and texture. If the broth needs more body, mash a few pieces of squash against the side of the pot before serving. Leftovers reheat well on the stovetop with a splash of broth to loosen the vegetables.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet