Recipe by ratherbeswimmin'
Untried. From BHG
Top Review by strawberrybird
I made this yesterday, with a few changes. I left out the bell pepper on accident, and I left out the cabbage intentionally. I used squash instead of pumpkin and sweet potatoes instead of regular potatoes. Also, I served it with sour cream. Came out beautifully; cooked 10 hours on low. Thanks for posting.
- 4 slices bacon
- 1 1⁄2 lbs beef stew meat, cut into 1-inch cubes
- 3 medium carrots, cut into 1-inch pieces
- 3 medium onions, coarsely chopped
- 3 medium tomatoes, peeled and cut into wedges
- 2 medium potatoes, peeled and cut into eighths
- 8 ounces winter squash or 8 ounces pumpkin, peeled and cut into 1 1/2 inch cubes
- 1 medium green bell pepper, chopped
- 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
- 3 garlic cloves, minced
- 1 (14 ounce) can beef broth
- 1⁄2 small head of cabbage, coarsely chopped
Directions See How It's Made
- Fry bacon in a large skillet until crisp.
- Remove bacon to a paper towel line plate to drain; crumble bacon and chill until serving time.
- Brown beef (half at at time) in the hot bacon drippings; drain off the fat.
- In a 6-quart slow cooker, add in the carrots, onions, tomatoes, potatoes, squash or pumpkin, sweet pepper, dried thyme (if using), and garlic.
- Add in the meat and pour the broth over all.
- Cover and cook on LOW for 8-10 hours.
- Turn to HIGH; stir in cabbage and fresh thyme (if using).
- Cover and cook for 15-20 minutes or until the cabbage is just tender.