Beef Stew with Butternut Squash

I just finished putting this in the crock pot. I got the recipe from the same magazine as the Pork Stew recipe.

1 pound boneless beef chuck roast
2 tbs all purpose flour
2 tbs vegetable oil
1 pound new potatoes, quartered
1 pound butternut squash, peeled, seeded and cut into 1 inch pieces
2 small onions, cut into wedges
2 cloves garlic, minced
1 14 oz can beef broth
1 cup vegetable juice
2 tbs Worcestershire sauce
1 tbs lemon juice
1/2 tsp sugar
1/2 tsp paprika
1/4 tsp black pepper
1/8 tsp ground allspice
1 9 oz package of frozen green beans or 2 cups of frozen peas

Trim fat from meat. Cut meat into 1 inch pieces. Place flour in a large Ziploc bag. Add meat pieces, a few at a time, shaking to coat. In a large skillet, heat oil over medium heat. Brown meat in hot oil. Drain off fat.

In your slow cooker, combine meat, potatoes, squash, onions, and garlic. In a large bowl combine broth, vegetable juice, Worcestershire sauce, lemon juice, sugar, paprika, pepper and allspice. Pour over meat mixture.

Cover and cook on low heat for 10 to 12 hours or on high for 5 to 6 hours.

If using low heat setting, urn to high heat setting. Stir in frozen green beans or peas. Cover and cook for 15 minutes more.