If you're not familiar with this herb blend, it is a combination of dried rosemary, marjoram, thyme and savory, and it's kind of the "secret ingredient" to many French meals. I've tried this blend from several manufacturers and my favorite is McCormick's Gourmet Collection. The herbs can be used to season many types of soups and stews and even works nicely in stuffing and salad dressing recipes, so it's a good spice blend to have on hand.
Serve this stew with simple baked dinner rolls and a glass of bold, fruity red wine, such as a 2010 Undici Sangiovese, for a perfect fall dinner. Enjoy!!
1-1/2 lbs Butternut Squash, peeled and cut into 1/2-inch cubes
2 medium Russet Potatoes, peeled and cut into 1/2-inch cubes
2 Carrots, peeled and cut into 1/2-inch slices
2 cups Beef Broth
1 TB Red Wine Vinegar
1/2 tsp Ground Black Pepper
1/2 tsp Salt
1 tsp Herbs de Provence
1 lb Kielbasa, cut in half lengthwise and thinly sliced
12 - 15 Frozen Pearl Onions
1/4 cup Cold Water
2 TB Cornstarch
Combine the butternut squash, potatoes, carrots, broth, vinegar, pepper, salt and herbs in the slow cooker.
In a medium skillet over medium-high heat, brown the kielbasa and onions until both are slightly browned on the edges, about 5 - 6 minutes. Transfer the sausage and onions to the slow cooker, cover and cook on LOW until the vegetables are tender, about 6 hours.
During the last 20 minutes of cooking time, combine the water and cornstarch in a small bowl, then pour the mixture into the stew. Mix gently with a spoon and heat until the stew has thickened, about 5 - 10 minutes.