Categories: Beef, Main Dish, Slow Cooker, Stew

Ingredients

• 4 slices bacon
• 1 1/2 lbs beef stew meat, cut into 1-inch cubes
• 3 medium carrots, cut into 1-inch pieces
• 3 medium onions, coarsely chopped
• 3 medium tomatoes, peeled and cut into wedges
• 2 medium potatoes, peeled and cut into eighths
• 8 ounces winter squash or pumpkin, peeled and cut into 1 1/2 inch cubes
• 1 medium green bell pepper, chopped
• 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
• 3 garlic cloves, minced
• 1 (14 ounce) can beef broth
• 1/2 small head of cabbage, coarsely chopped

Directions

1. Fry bacon in a large skillet until crisp.

2. Remove bacon to a paper towel line plate to drain; crumble bacon and chill until serving time.

3. Brown beef (half at at time) in the hot bacon drippings; drain off the fat.

4. In a 6-quart slow cooker, add in the carrots, onions, tomatoes, potatoes, squash or pumpkin, sweet pepper, dried thyme (if using), and garlic.

5. Add in the meat and pour the broth over all. Cover and cook on LOW for 8-10 hours.

6. Turn to HIGH; stir in cabbage and fresh thyme (if using).

7. Cover and cook for 15-20 minutes or until the cabbage is just tender.

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