Beef Stew with Butternut Squash

Chunks of butternut squash impart just a hint of sweetness to this homestyle stew. A dash of allspice adds an intriguing flavor.

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  • Makes: 6 servings
  • Prep: 30 mins
  • Cook: 10 hrs to 12 hrs (low) or 5 to 6 hours (high)
  • Cook: 15 mins high
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Beef Stew with Butternut Squash
Ingredients
1
pound boneless beef chuck roast
2
tablespoons all-purpose flour
2
tablespoons vegetable oil
1
pound tiny new potatoes, quartered
1
pound butternut squash, peeled, seeded, and cut into 1-inch pieces (about 2-1/2 cups)
2
small onions, cut into wedges
2
1
14 ounce can beef broth
1
cup vegetable juice
2
tablespoons Worcestershire sauce
1
tablespoon lemon juice
1/2
teaspoon sugar
1/2
teaspoon paprika
1/4
teaspoon black pepper
1/8
teaspoon ground allspice
1
9 ounce package frozen Italian-style green beans or 2 cups frozen peas
Directions
  1. Trim fat from meat. Cut meat into 1-inch pieces. Place flour in a large resealable plastic bag. Add meat pieces, a few at time, shaking to coat. In a large skillet, heat oil over medium heat. Brown meat in hot oil. Drain off fat.
  2. In 3-1/2- to 4-1/2-quart 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.
  3. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
  4. If using low-heat setting, turn to high-heat setting. Stir in green beans or peas. Cover and cook for 15 minutes more. Makes 6 servings.
Nutrition Facts (Beef Stew with Butternut Squash)
    Per serving:
  • 304 kcal cal.,
  • 13 g fat
  • (4 g sat. fat,
  • 48 mg chol.,
  • 456 mg sodium,
  • 30 g carb.,
  • 4 g fiber,
  • 19 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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