I tweaked this recipe I found in a magazine to suit my taste for sweet and spicy. I found that pureeing the tomatoes added a thicker consistency without using flour.

Ingredients

• 1-1/4 pounds beef stew meat, cut into 1-inch cubes
• 1 tablespoon canola oil
• 1-1/2 cups cubed peeled butternut squash
• 1 cup chopped cabbage
• 1/2 cup coarsely chopped sweet red pepper
• 1 celery rib with leaves, chopped
• 1 can (10 ounces) diced tomatoes and green chiles
• 1/4 cup packed brown sugar
• 1 can (14-1/2 ounces) beef broth
• 1 tablespoon adobo sauce
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Directions

1. In a large skillet, brown meat in oil on all sides; drain. Transfer to a 3-qt. slow cooker. Stir in the squash, cabbage, red pepper and celery.
2. In a blender, combine tomatoes and brown sugar. Cover and process until blended. Pour over vegetables. Combine the broth, adobo sauce, oregano, salt and pepper; add to slow cooker.
3. Cover and cook on low 7-8 hours, until meat and vegetables are tender.