fireside beef stew

1-1/2 pounds boneless beef chuck pot roast (can use ground beef)
1 lb butternut squash peeled seeded and cut into 1-in. pieces (about 2-1/2 cups)
2 small onions cut into wedges
2 cloves garlic minced
1 14 oz can reduced sodium beef broth
1 8oz can tomato sauce
2 TBSP worcestershire sauce
1 tsp dry mustard
1/4 tsp ground black pepper
1/8 tsp graound allspice
2 TBSP cold water
4 tsp cornstarch
1 9 oz package frozen italian green beans

trim fat from meat. cut meat into 1 in. pieces. lace meat in a 3-1/2 to 4 1/2 quart slow cooker add squash onions and garlic stir in beef broth tomato sauce worcestershire sauce dry mustard pepper and allspice

cover and cook on low heat setting for 8 to 10 hrs or on high heat setting for 4 to 5 hrs

if using low heat setting turn to high heat setting in a small bowl combine cold water and cornstarch stir cornstarch mixture and green beans into mixture in slow cooker cover and cook about 15 min more or until thickened



Serving Size: makes 6 1-1/3 cup servings