By Tara Bench and Khalil Hymore
Layers of healthy butternut squash on top make this dish extra good.
Prep: 30 minutes
Total: 8 hours 30 minutes
Serves 8 to 10
2 1/4 teaspoons dried thyme
2 teaspoons kosher salt
3/4 teaspoon ground black pepper
5 tablespoons cornstarch
1 1/2 pounds lean boneless beef chuck or round roast, cut into 1-inch pieces
1 medium fennel bulb, cut into 1/2-inch wedges
3/4 pound Yukon Gold potatoes, cut into 1-inch pieces
1 28-ounce can whole tomatoes, drained and halved
1 small butternut squash, peeled, seeded, and sliced 1/8 inch thick
1 teaspoon olive oil
1. Combine thyme, salt, and pepper; reserve 1 teaspoon of the mixture and stir cornstarch into the remainder. Toss the beef, fennel, and potato in the cornstarch mixture and place in a 6-quart slow cooker, fitting the ingredients tightly; add tomatoes.
2. Toss squash with oil and 1 teaspoon of the thyme mixture. Arrange the smaller pieces of squash on top of stew in a circular pattern, then repeat with the larger rounds to create a second layer; cover and cook 4 1/2 hours on HIGH or 8 hours on LOW.
Nutrition facts per serving: 165 calories, 4g total fat, 1.5g sat fat, 654mg sodium, 21g carbs, 29mg chol, 13g protein, 4g fiber