Butternut Squash Beef Stew

Ingredients:

•  3/4 pound lean stewing beef, trimmed of excess fat
•  1 small butternut squash
•  1 large onion, sliced
•  8 ounces cremini mushrooms, sliced
•  4 ounces baby carrots left whole
•  1 14.5-ounce can crushed tomatoes
•  2 tsp Worcestershire sauce
•  1 tsp dried thyme
•  1 tsp dried oregano

Preparation:

Brown beef in a nonstick skillet. Put to one side. Peel and halve butternut squash, then cut into 1-1 1/2 inch pieces. Place vegetables and browned beef in a 4 or 5 quart crockpot. Add crushed tomatoes,
Worcestershire sauce, thyme and oregano. Cook in crockpot on low for 8 hours.