Pumpkin-and-Butternut-Stew
2 lbs of cubed stew meat
4 cups cubed butternut squash
1 medium onion, chopped
1 tbsp sage
1 tsp thyme
1 bay leaf
1 tsp allspice
1/2 s tsp nutmeg
1 c. pureed pumpkin
salt to taste
1 tbsp of butter
3 1/2 cups beef stock

Place all ingredients, except beef stock, into a gallon zip lock bag. Freeze flat. On cooking day, place into slow cooker adding beef stock and cook on low 6 hours or until done.



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5 Responses to Pumpkin & Butternut Stew

  1. K Phillips says:

    Do you have to cook the butternut squash first? Or is it just raw cut up butternut squash?

  2. Jennifer N says:

    I don’t normally comment, but no one has mentioned how amazing this is. I made this stew tonight, and my picky 5 kids LOVED it, 3 of them asked for seconds. Really Good, thanks

  3. Katie says:

    Looks delish! Wondering if this needs to defrost before going into the crockpot, or from frozen?

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