Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons avocado oil (or, other high smoke-point oil)
  • 1 tablespoon chipotle chili powder (or sub your favorite blend)
  • 1 pound lean beef stew meat cut in bite-size cubes (huck, round, eye, rump roasts, etc))
  • 1 medium assorted chopped vegetables (onions, bell peppers, carrots, broccoli, asparagus, etc.)
  • 8 ounces (16-oz) package frozen butternut squash cubes, thawed (or fresh)
  • 8 ounces acorn squash cubed
  • 1 15-oz can kidney beans, drained and rinsed
  • 1 15-oz fire-roasted diced tomatoes with juice
  • 8 ounces canned pumpkin puree ( about half a can)
  • 1 15-oz fire-roasted crushed tomatoes with juice
  • 1 15-oz can beef broth
  • 2 tablespoons real maple syrup
  • 1/2 to 1 teaspoon dried red pepper flakes
  • 1 teaspoon salt

Instruction

  • In a large skillet, heat oil over medium-high heat. Add chipotle chile powder and “bloom” in skillet by stirring around constantly for approximately 1 minute. Add stew meet and brown; add to 4 qt. to 6-qt. slow cooker.
  • To slow cooker, add onion, squash, beans and pumpkin. Stir in the tomatoes, broth, syrup, red pepper and salt. Cover and cook on low for 6-8 hours or until meat is tender.
  • Serve with desired toppings such as sour cream, cheese and green onions