SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print

| Page | 3x5 | 4x6 |

New BHG Cookbook

Select a size and use your browser's print button to print the page.

Beef Stew with Butternut Squash

Makes: 6 servings

Prep 30 mins Cook 10 hrs to 12 hrs (low) or 5 to 6 hours (high) Cook 15 mins high

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 cloves garlic, minced
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)

Servings Per Recipe 6,
cal. (kcal) 304,
Fat, total (g) 13,
chol. (mg) 48,
sat. fat (g) 4,
carb. (g) 30,
fiber (g) 4,
pro. (g) 19,
sodium (mg) 456,
Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe