Recipes and Cooking Make-It-Mine Fireside Beef Stew 4.3 (3) Add your rating & review Not a fan of beef pot roast? Substitute beef stew meat or boneless lamb instead. Pair this slow cooker stew with a whole grain roll or corn muffin for a stick-to-your-ribs dinner. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 5, 2014 Print Rate It Share Share Tweet Pin Email Photo: Jacob Fox Prep Time: 25 mins Slow Cook Time: 8 hrs Total Time: 8 hrs 25 mins Servings: 6 Yield: 8 cups Jump to Nutrition Facts Ingredients 1 ½ pound boneless beef chuck pot roast* 1 pound butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces (about 2 1/2 cups)* 2 small onions, cut into wedges* 2 cloves garlic, minced 1 14.5 ounce can 50% less sodium beef broth 1 8 ounce can tomato sauce 2 tablespoon Worcestershire sauce 1 teaspoon dry mustard ¼ teaspoon ground black pepper* ⅛ teaspoon ground allspice* 2 tablespoon cold water 4 teaspoon cornstarch 1 9 ounce package frozen Italian green beans* Directions Trim fat from meat. Cut meat into 1-inch pieces. Place meat in a 3-1/2- to 4-1/2-quart slow cooker. Add squash, onions, and garlic. Stir in broth, tomato sauce, Worcestershire sauce, dry mustard, pepper, and allspice. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. If using low-heat setting, turn to high-heat setting. In a small bowl combine cold water and cornstarch. Stir cornstarch mixture and green beans into mixture in cooker. Cover and cook about 15 minutes more or until thickened. *Make-It-Mine Alternate Ingredients: Options for Beef Pot Roast: 1 1/2 pounds beef stew meat or lean boneless lambOptions for Butternut Squash: 2 1/2 cups 1-inch pieces red-skinned potatoes, russet potatoes, or peeled parsnips, carrots, turnips, or rutabagaOptions for Onion Wedges: 1 cup shallot wedges, frozen small whole onions, sliced leeks, or sliced fennelOptions for Black Pepper: 1 to 2 teaspoons Montreal steak seasoning, 1 teaspoon lemon-pepper seasoning, or 1/8 teaspoon crushed red pepper or cayenne pepper Options for Allspice: 1 to 2 teaspoons dried Italian seasoning; 1/2 to 1 teaspoon ground cumin or garlic powder; 1/2 teaspoon ground coriander; or 1/8 teaspoon ground cinnamon Options for Italian Green Beans: 1 1/2 cups frozen cut green beans, frozen whole kernel corn, frozen mixed vegetables, or frozen sweet pepper and onion stir-fry vegetables Rate it Print Nutrition Facts (per serving) 208 Calories 5g Fat 17g Carbs 28g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 208 % Daily Value * Total Fat 5g 6% Saturated Fat 2g 10% Cholesterol 74mg 25% Sodium 457mg 20% Total Carbohydrate 17g 6% Total Sugars 5g Protein 28g Vitamin C 22.8mg 114% Calcium 83mg 6% Iron 3.7mg 21% Potassium 871mg 19% Folate, total 45.5mcg Vitamin B-12 2.1mcg Vitamin B-6 0.8mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.