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Gluten Free Dairy Free Beef and Butternut Squash Stew
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: Angela @ Onceamonthmom.com adapted from Jeannette Lee Bessinger and Tracee Yablon Brenner @ RealFoodMoms.com
| 1 medium | onion, sliced |
| 2 cloves | garlic, minced |
| 3 medium | carrots, sliced |
| 1 1/2 cups | Butternut squash, pealed, seeded, and cubed into 3/4″-1″ pieces |
| 1 1/2 pounds | beef stew meat |
| 3/4 cup | red wine, gluten free beer or beef stock |
| 1/2 cup | gluten free beef stock |
| 1 can | diced tomatoes, 14.5 ounce |
| 1 | whole bay leaf |
| 1 teaspoon | dried basil |
| 1 teaspoon | dried oregano |
| 1 teaspoon | dried thyme |
| 1 package | green beans, frozen, 10 ounce |
| 1/2 teaspoon | salt |
| 1/2 teaspoon | black pepper, ground |
Directions:
Put all ingredients, except the green beans, into slow cooker. Cover with lid and cook for 7-8 hours on low or for 3-4 hours on high. Stir in green beans. When beans are cooked through it is ready to serve.
Freezing Directions:
Turn off slow cooker and allow to cool. Package stew by dividing into the indicated number of lunch sized containers. Label and freeze.
To serve: Thaw. Warm through.
Servings: 8
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