Slow Cooker Beef Stew with Yuca
Ingredients
- 2 pounds beef chuck roast, cut into 4 pieces
- Kosher salt and freshly ground pepper
- 1 pound frozen peeled yuca chunks, thawed, halved if large
- 2 cups peeled butternut squash chunks (about 12 ounces)
- 1 small Cubanelle pepper, finely chopped
- 1 8-ounce can Spanish-style tomato sauce (such as Goya)
- 3 tablespoons minced cilantro stems, plus 1 tablespoon chopped leaves
- 1 clove garlic, finely grated
- 1/2 teaspoon dried oregano
- 1 small red onion
- 1/2 cup distilled white vinegar
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