Ingredients
1-1/4 pounds beef stew meat, cut into 1-inch cubes1 tablespoon canola oil1-1/2 cups cubed peeled butternut squash1 cup chopped cabbage1/2 cup coarsely chopped sweet red pepper1 celery rib with leaves, chopped1 can (10 ounces) diced tomatoes and green chiles1/4 cup packed brown sugar1 can (14-1/2 ounces) beef broth1 tablespoon adobo sauce1 teaspoon dried oregano1/4 teaspoon salt1/8 teaspoon pepper
Preparation
In a large skillet, brown meat in oil on all sides; drain. Transfer to a 3-qt. slow cooker. Stir in the squash, cabbage, red pepper and celery.
In a blender, combine tomatoes and brown sugar. Cover and process until blended. Pour over vegetables. Combine the broth, adobo sauce, oregano, salt and pepper; add to slow cooker.
Cover and cook on low 7-8 hours, until meat and vegetables are tender.
