Loaded Vegetable Beef Stew

Prep: 40 min.
Cook: 8-1/2 hours
Yield: 12 servings

8 bacon strips, diced
3 lbs. beef stew meat, cut into 1-in. pieces
6 medium carrots, cut into 1-in. pieces
6 medium tomatoes, peeled and cut into wedges
4 medium potatoes, peeled and cubed
3 C. cubed peeled butternut squash
2 medium green peppers, chopped
2 tsp. dried thyme
2 garlic cloves, minced
2 cans (14/1/2 oz each) beef broth
1/2 tsp. pepper

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 hours.
Stir in pepper. Cover and cook on high for 30 minutes. Sprinkle each serving with bacon.

*Taste of Home*