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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
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  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

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