Vegetable Beef Stew

Prep: 25 minutes; Cook: 8 to 10 hours (low) or 4 to 4 hours (high); plus 15 minutes (high)

1 1½-pound boneless beef chuck pot roast

1 pound butternut squash, peeled, seeded, and cut into 1-inch pieces (about 2½ cups)

2 small onions, cut into wedges

2 cloves garlic, minced

1 14-ounce can lower-sodium beef broth

1 8-ounce can tomato sauce

2 tablespoons Worcestershire sauce

1 teaspoon dry mustard

¼ teaspoon black pepper

1/8 teaspoon ground allspice

2 tablespoons cold water

4 teaspoons cornstarch

1 9-ounce package frozen Italian green beans

Step 1:

Trim fat from meat. Cut meat into 1-inch pieces. Place meat in a 3½- to 4½-quart slow cooker. Add squash, onions, and garlic. Stir in beef broth, tomato sauce, Worcestershire sauce, dry mustard, pepper, and allspice.

Step 2:

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

Step 3:

If using low-heat setting, turn to high-heat setting. In a small bowl combine cold water and cornstarch. Stir cornstarch mixture and green beans into mixture in slow cooker. Cover and cook about 15 minutes more or until thickened. Makes 6 (1 1/3-cup) servings.

Nutrition Facts (per serving): 220 Calories; 5 g Total Fat (1 g sat. fat); 67 mg Cholesterol; 27 g Protein; 18 g Carbohydrate; 3 g Fiber; 465 mg Sodium.

From Better Homes and Gardens