Categories: Beef, Butternut squash, Crock pot, Soup

Ingredients

• 2 T olive oil
• 1 lb lean stew beef, fat removed and cut into 1-inch cubes
• 1 medium onion
• 1 glove garlic, minced
• 3 1/2 c crushed tomatoes, undrained
• 1 can (15 oz) white beans, drained and rinsed
• 1 butternut squash, peeled and diced
• 1 turnip, peeled and diced
• 1 large potato, peeled and diced
• 2 stalks celery, sliced
• 2 T minced fresh basil
• 1 1/2 t salt
• 1 t black pepper
• 8 c water

Directions

1. Heat oil in skillet over medium heat until hot. Sear beef on all sides, turning as it browns. Add onion and garlic during last few minutes of searing. Transfer to Crock Pot

2. Add remaining ingredients. Gently stir to combine. Cover; cook on high 2 hours. Turn on low 4-6 hours longer, stirring occasionally. Adjust seasonings to taste.

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