I found this recipe and knew I HAD to try it and I am SO glad I did! The mix of flavors creates a cozy bowl of goodness perfect for this cold weather! I highly recommend it!
Here are a few tips:
It took me a lot longer than I anticipated to get all the ingredients in the crockpot because I was using the same pan for all steps (using the bacon grease to cook). If you are hoping to speed this process up, cook all portions in separate pans and part ways with the bacon grease :-)
We used turkey bacon, which was great, but real bacon would be good too!
As usual, I made this the night before and stuck everything except the liquid into the crockpot and then refrigerated it. I added the broth and vinegar in the morning.
You could totally make this on the stove and it would turn out delicious too!
Crockpot Butternut Squash & Sage Beef Soup
1/2 lb bacon
1 lb stew beef
1/2 tsp garlic powder
1/2 tsp salt
15 sage leaves, minced
3/4 yellow onion
3 cloves garlic, minced
8 oz mushrooms, sliced
1 small butternut squash, peeled, seeded and cubed
1 TBSP each oregano, rosemary, thyme
32 oz low sodium chicken or beef broth
1/4 cup red wine vinegar
Cook bacon in a saute pan until crispy. Remove and set aside. Once cooled, chop into small pieces and add to crockpot.
Keep the pan heated. Sprinkle the stew meat with garlic powder and salt. Add to pan and brown on all sides. Remove and put in crockpot.
Keep pan heated and add onion, sage and minced garlic. Cook until the onions begin to brown (about 5 minutes). Add to crockpot.
Add remaining ingredients to the crockpot. Cover and cook on low for 7 hours.
Serve with a veggie on the side to make a complete and balanced meal!