Beef Pumpkin Slow Cooker Stew

beef chuck cut for stew, 1 lb
1 large onion, chopped
1 lb fresh or frozen pumpkin flesh (pumpkin is a winter squash and other squash may be substituted)
can low sodium black beans
2 large white potatoes, cut up iinto bite size pieces
2 cups beef broth
half to whole tsp each marjoram & allspice
half to whole tsp red or cayenne pepper

3.5 quart slow cooker

The allspice & marjoram flavor the beef. Can also use cinnamon & basil for a sweeter combination. Also, the sauce can be thickened with corn starch, or not at all.

Place stew meat in bottom of cooker. Sprinkle with allspice & marjoram. Turn to coat. Add chopped onions, potatoes, & if fresh, pumpkin. Cover & turn cooker to high for 2 hours. Turn cooker to low & add pumpkin now if previously frozen. Remove about a half cup of juices. Cook another 2 hours. Check potatoes for doneness. One half hour before finished, mix 1 to 2 Tbsps flour with reserved juices. Add this with beans to cooker. Stir to mix. Continue cooking another half hour until beans are heated & sauce thickened.

Serving Size: Makes 4 hearty servings

Number of Servings: 4

Recipe submitted by SparkPeople user MARYKAY57.