Wednesday, March 19, 2014

Thanks Rachel Cox!!

Crock Pot Venezuelan Beef & Butternut Squash Stew

2 lb. of stew meat, lightly browned
2 cups of butternut squash (I buy the kind already pre-chopped in the salad section at Walmart)
1 can of small artichoke hearts, drained and chopped
2 cups of beef broth
1/2 bottle of red wine (any brand)
3 potatoes, peeled and chopped
1 cup of onion, diced
2 teaspoons of adobo seasoning
1 teaspoon of parsley
2 cloves of garlic, minced

Lightly brown stew meat in a skillet with onions and garlic. Place all the veggies in the crock pot first, then stew meat on top of it, followed by broth and wine and then seasoning. Cook on low for 7-8 hours!


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