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© Meredith Corporation. All rights reserved. Used with permission.
(about 8 cups)
Trim fat from meat. Cut meat into 1-inch pieces. Place 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 for 8 to 10 hours or on High for 4 to 5 hours.
If using Low, turn to High. 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 minutes more or until thickened.