Pumpkin Harvest Beef Stew - November 2015

Ingredients-

• 2 bay leaves
• 2 garlic cloves, minced
• 2 teaspoons reduced sodium beef bouillon granules
• ½ teaspoon chili powder
• ½ teaspoon pepper
• ¼ teaspoon ground allspice
• ½ teaspoon ground cloves
• ¼ cup water
• 3 tablespoons all-purpose flour
• 1 tablespoon canola oil
• 1 beef top round steak (1-1 ½ lbs) cut into 1 inch cubes
• 1 ½ cups cubed peeled pie pumpkin or sweet potatoes
• 3 small red potatoes, peeled & cubed

• In a large skillet, heat oil over medium-high heat. Brown beef in batches; remove with a slotted spoon to a 4 or 5 quart slow cooker.
• Add the pumpkin, potatoes, squash and onion.
• Stir in the broth, tomatoes and seasonings.
• Cover and cook on low for 6-8 hours or until meat is tender.
• Remove bay leaves. In a small bowl, mix water and flour until smooth; gradually stir into stew.
• Cover and cook on high for 30 minutes or until liquid is thickened.

-Bianca