Ingredients
8 bacon strips, diced3 pounds beef stew meat, cut into 1-inch cubes6 medium carrots, cut into 1-inch pieces6 medium tomatoes, peeled and cut into wedges4 medium potatoes, peeled and cubed3 cups cubed peeled butternut squash2 medium green peppers, chopped2 teaspoons dried thyme2 garlic cloves, minced2 cans (14-1/2 ounces each) beef broth6 cups chopped cabbage1/2 teaspoon pepper
Preparation
In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, brown beef in batches. Refrigerate the bacon until serving.
In a 6-qt. slow cooker, combine the carrots, tomatoes, potatoes, squash, green peppers, thyme and garlic. Top with beef. Pour broth over the top. Cover and cook on low for 8-10 hours.
Stir in cabbage and pepper. Cover and cook on high for 30 minutes or until cabbage is tender. Sprinkle each serving with bacon.
