LOADED VEGETABLE BEEF STEW

Loaded Vegetable Beef Stew image

I first had this dish during a trip to Argentina a few years ago. It inspired me to recreate it at home. It turned out so well, I wrote "Yum!" on the recipe card! -Kari Caven, Post Falls, Idaho

Provided by Taste of Home

Categories Dinner

Time 9h10m

Yield 12 servings (1-1/3 cups each).

Number Of Ingredients 12

Previous Next

Ingredients

8 bacon strips, diced
3 pounds beef stew meat, cut into 1-inch cubes
6 medium carrots, cut into 1-inch pieces
6 medium tomatoes, peeled and cut into wedges
4 medium potatoes, peeled and cubed
3 cups cubed peeled butternut squash
2 medium green peppers, chopped
2 teaspoons dried thyme
2 garlic cloves, minced
2 cans (14-1/2 ounces each) beef broth
6 cups chopped cabbage
1/2 teaspoon pepper

Steps:

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, brown beef in batches. Refrigerate the bacon until serving., In a 6-qt. slow cooker, combine the carrots, tomatoes, potatoes, squash, green peppers, thyme and garlic. Top with beef. Pour broth over the top. Cover and cook on low for 8-10 hours. , Stir in cabbage and pepper. Cover and cook on high for 30 minutes or until cabbage is tender. Sprinkle each serving with bacon.

Nutrition Facts : Calories 336 calories, Fat 15g fat (5g saturated fat), Cholesterol 81mg cholesterol, Sodium 516mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 5g fiber), Protein 27g protein.