Fireside Beef Stew with Squash

Fireside Beef Stew with Squash Enlarge Image
66Kviews
27 users rated this recipe an average rating of 4.5
Makes:
6 servings
Prep:
25 mins
Slow Cook:
8 hrs to 10 hrs (low) or 4 to 5 hours (high) plus 15 minutes
Rate me!


Fireside Beef Stew with Squash

Ingredients
1 1/2
pounds boneless beef chuck pot roast
2 1/2
cups peeled and seeded butternut squash cut into 1-inch pieces (1 pound)
2
small onions, cut into wedges
2
1
14 ounce can reduced-sodium beef broth
1
8 ounce can tomato sauce
2
tablespoons Worcestershire sauce
1
teaspoon dry mustard
1/4
teaspoon black pepper
1/8
teaspoon ground allspice
2
tablespoons cold water
4
teaspoons cornstarch
1
9 ounce package frozen Italian green beans
 
Freshly ground black pepper (optional)

Directions

  1. Trim fat from meat. Cut meat into 1-inch pieces. In a 3 1/2- to 4 1/2-quart slow cooker combine meat, squash, onions, and garlic. Stir in broth, tomato sauce, Worcestershire sauce, dry mustard, the 1/4 teaspoon black pepper, and the allspice.
  2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  3. If using low-heat setting, turn to high-heat setting. In a small bowl combine cold water and cornstarch. Stir cornstarch mixture and frozen green beans into meat mixture. Cover and cook about 15 minutes more or until thickened. If desired, sprinkle each serving with freshly ground black pepper.

Nutrition Facts

(Fireside Beef Stew with Squash)
    Per serving:
  • 206 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 67 mg chol.,
  • 440 mg sodium,
  • 15 g carb.,
  • 3 g fiber,
  • 27 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
close
close
close
close

Loading... Please wait...