1 1/2 lbs beef stew meat
1 cup chopped onion
1 cup sliced carrots
1 cup sliced celery
2 tbsp tomato paste
1 cup beef broth
1/4 cup fresh parsley, chopped
3/4 cup fresh orange juice
3 strips of orange peel (not the white pith)
1 cup cubed butternut squash
1 cup quarted red potatoes
1 cup green beans
1 tsp salt
1/2 tsp freshly ground black pepper
1 bay leaf
Place all the vegetables into a slow cooker or crockpot.
Whisk the tomato paste into the beef broth; stir into the vegetables.
Spread the beef over the vegetables; pour the orange juice overall.
Add the salt, pepper, bay leaf, and orange peel.
Place the lid on the cooker and cook on low 8 to 10 hours or on high for 4 to 5 hours.
Yield: 4 to 6 servings