Crockpot Beef and Butternut Squash Stew
Beef and Butternut Stew is a great fall and winter dish that's comforting yet nutritious at the same time. The most challenging part of this recipe is splitting the butternut squash; a task made easier by piercing and microwaving the whole squash for about 1 minute before doing so.
INGREDIENTS:
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3/4 pound lean stewing beef, trimmed of excess fat |
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1 small butternut squash |
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1 large onion, sliced |
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8 ounces cremini mushrooms, sliced |
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4 ounces baby carrots left whole |
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1 14.5-ounce can crushed tomatoes |
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2 tsp Worcestershire sauce |
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1 tsp dried thyme |
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1 tsp dried oregano |
Brown beef in a nonstick skillet coated with cooking spray. Put to one side. Peel and halve butternut squash, then cut into 1-1 1/2 inch pieces. Place vegetables and browned beef in a 4 or 5 quart crockpot.
Add crushed tomatoes, Worcestershire sauce, thyme and oregano. Cook on low for 8 hours.
Serves 4
Per Serving: Calories 288, Calories from Fat 44, Total Fat 4.9g (sat 1.4g), Cholesterol 51mg, Sodium 207mg, Carbohydrate 36.3g, Fiber 6g, Protein 24.6g |
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