Pumpkin Harvest Beef Stew

• 1 tablespoon canola oil
• 1 beef top round steak (1-1/2 pounds), cut into 1-inch cubes
• 1-1/2 cups cubed peeled pie pumpkin or sweet potatoes
• 3 small red potatoes, peeled and cubed
• 1 cup cubed acorn squash
• 1 medium onion, chopped
• 2 cans (14-1/2 ounces each) reduced-sodium beef broth
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 2 bay leaves
• 2 garlic cloves, minced
• 2 teaspoons reduced-sodium beef bouillon granules
• 1/2 teaspoon chili powder
• 1/2 teaspoon pepper
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/4 cup water
• 3 tablespoons all-purpose flour

1. In a large skillet, heat oil over medium-high heat. Brown beef in batches; remove with a slotted spoon to a 4- or 5-qt. slow cooker. Add the pumpkin, potatoes, squash and onion. Stir in the broth, tomatoes and seasonings. Cover and cook on low for 6-8 hours or until meat is tender.
2. Remove bay leaves. In a small bowl, mix water and flour until smooth; gradually stir into stew. Cover and cook on high for 30 minutes or until liquid is thickened.

canola oil, beef, peeled pie pumpkin, red potatoes, acorn squash, onion, beef broth, tomatoes, bay leaves, garlic, chili powder, pepper, ground allspice, ground cloves, water, allpurpose

Taken from www.tasteofhome.com/recipes/pumpkin-harvest-beef-stew/ (may not work)