Ingredients
1 tablespoon canola oil1 beef top round steak (1-1/2 pounds), cut into 1-inch cubes1-1/2 cups cubed peeled pie pumpkin or sweet potatoes3 small red potatoes, peeled and cubed1 cup cubed acorn squash1 medium onion, chopped2 cans (14-1/2 ounces each) reduced-sodium beef broth1 can (14-1/2 ounces) diced tomatoes, undrained2 bay leaves2 garlic cloves, minced2 teaspoons reduced-sodium beef bouillon granules1/2 teaspoon chili powder1/2 teaspoon pepper1/4 teaspoon ground allspice1/4 teaspoon ground cloves1/4 cup water3 tablespoons all-purpose flour
Preparation
In a large skillet, heat oil over medium-high heat. Brown beef in batches; remove with a slotted spoon to a 4- or 5-qt. slow cooker. Add the pumpkin, potatoes, squash and onion. Stir in the broth, tomatoes and seasonings. Cover and cook on low for 6-8 hours or until meat is tender.
Remove bay leaves. In a small bowl, mix water and flour until smooth; gradually stir into stew. Cover and cook on high for 30 minutes or until liquid is thickened.
