Crock Pot Beef Stew with Butternut Squash

I have made this twice in the past month. It is SO quick, easy and flavorful.

Ingredients

1 to 1 1/2 lbs stew beef
1 lb butternut squash cut into 1" pieces*
1/2 cup celery, diced
1/2 cup carrots, diced
1 onion cut into wedges
2 cloves minced garlic
1 14oz can beef broth
1 8oz can tomato sauce
2 tablespoons Worcestershire sauce
1 teaspoon dry mustard
1/4 teaspoon black pepper

2 tablespoons cold water
4 teaspoons cornstarch

*Can substitute potatoes for squash

Directions

1. Add first 11 ingredients (all but water and cornstarch) to your Crock Pot and stir it all up.

2. Cover and cook 7-9 hours (depending on how your cooker cooks, mine was done around 7.5 hrs) on low heat.

3. Combine cornstarch and water in a small bowl. Stir into stew and let it sit with the lid off for a couple minutes to thicken.