1 1/2 lbs stew meat, cubed
1 lb butternut squash, peeled, seeded and cut into chunks (tough to find one that small; i used a slightly larger one)
2 small onions, cut into wedges
2 cloves, minced (i used 4; we like garlic!)
1 14 oz can beef broth (i used 2 C of homemade beef stock)
1 8-oz can tomato sauce
2 T Worcestershire sauce
1 t dry mustard
1/4 t black pepper
1/8 t allspice
2 T cold water
4 t cornstarch
1 9-oz package of Italian green beans
trim fat from meat. place meat in crock pot. add squash, onions, garlic. stir in beef broth, tomato sauce, Worcestershire sauce, mustard, pepper and all spice.
cover and cook on low for 8-10 hours or on high for 4-5 hours.
if using low heat, before serving: turn to high setting. then, in a small bowl, combine water and cornstarch. add mixture to pot with string beans and cook for 15 minutes until thickened and heated through.
and i just realized that i forgot the string beans! LOL! i guess you could use any vegetable - fresh or frozen. the beef was really tender and we agreed the recipe is "a keeper".
the cornstarch didn't thicken it up too much in the last hour it cooked. it wasn't watery but not as thick as it could be, i guess. does anyone know if it would work if i put the cornstarch in in the beginning without the water...? would it be thicker?