1 ½lbslean boneless beef chuck or round roastcut into 1-inch pieces
1medium fennel bulbcut into ½ -inch wedges
¾lbYukon Gold potatoescut into 1-inch pieces
1can(28-oz can) whole tomatoesdrained and halved
1small butternut squashpeeled, seeded and sliced ⅛ inch thick
Combine thyme, salt and pepper; reserve 1 tsp of the mixture and stir cornstarch into the remainder. Toss the beef, fennel and potato in the cornstarch mixture and place in a 6-qt slow cooker, fitting the ingredients tightly; add tomatoes.
Toss squash with oil and 1 tsp of the thyme mixture. Arrange the smaller pieces of squash on top of stew in a circular pattern, then repeat with the larger rounds to create a second layer; cover and cook 4½hr on high or 8 hr on low.
This beautiful and tasty dish is basically a one pan meal!