Categories: Crockpot, Stews

Ingredients

• 8 bacon strips, diced
• 3 pounds beef stew meat, cut into 1-inch cubes
• 6 medium carrots, cut into 1-inch pieces
• 6 medium tomatoes, peeled and cut into wedges
• 4 medium potatoes, peeled and cubed
• 3 cups cubed peeled butternut squash
• 2 medium green peppers, chopped
• 2 teaspoons dried thyme
• 2 garlic cloves, minced
• 2 cans (14 1/2 oz. each) beef broth
• 6 cups chopped cabbage
• 1/2 teaspoon pepper

Directions

1. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In drippings, brown beef in batches. Refrigerate the bacon until serving.

2. In a 5-qt. slow cooker, combine the carrots, tomatoes, potatoes, squash, green peppers, thyme and garlic. Top with beef. Pour broth over the top. Cover and cook on low for 8 hours.

3. Stir in the cabbage and pepper. Cover and cook on high for 30 minutes or until cabbage is tender. Sprinkle each serving with bacon.

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