Pumpkin Squash Stew
Winter squash will turn this barley stew into a new fall favourite! Get your slow cooker cranking and enjoy pumpkin squash stew tonight.
Equipment
- 6-7 quart slow cooker
Ingredients
- 1 small sugar pumpkin or other winter squash such as Kabocha*
- 2 - 3 medium onions
- 2 - 3 cloves garlic
- 4 - 5 medium potatoes any type
- 4 cups kidney beans home cooked or use 2 cans (drained and rinsed)
- 2 cups barley rinsed
- 1 ½ - 2 pounds beef stew meat bite-sized
- 1 bunch carrots chopped
- 8 cups beef broth
- 2 teaspoons salt
- Pepper to taste
- Water to top
Instructions
- Slice and dice pumpkin into bite-sized chunks. Add with broth to the slow cooker, cover, and turn to low while you prepare remaining ingredients.
- Rinse barley and add with chopped carrots.
- Chop onion and dice garlic finely and add to slow cooker.
- Add kidney beans and chopped beef.
- Add your salt and pepper after all ingredients are in. Top off with water to ensure ingredients are mostly covered.
- As you are checking in on stew, taste broth and salt/pepper more to taste if necessary.
- Cook for 5-6 hours on low, or until everything is cooked to your liking. Add more broth if desired.
Notes
- *Keep pulp and seeds in a bowl and soak in water to separate seeds later if you wish to roast them. Dry seeds on tea towel or paper towel after cleaning.
- This is a thick stew, as the barley will soak up most all of the liquid while cooking. You can add more broth in the final 30 minutes of cooking if you want more liquid. This will heat it up.
- Use any type of red meat stew meat here.
Nutrition
Calories: 331kcalCarbohydrates: 51gProtein: 24gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 35mgSodium: 1194mgPotassium: 1119mgFiber: 11gSugar: 5gVitamin A: 7960IUVitamin C: 21mgCalcium: 79mgIron: 4mg
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