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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 350.6
  • Total Fat: 10.2 g
  • Cholesterol: 67.6 mg
  • Sodium: 506.6 mg
  • Total Carbs: 41.0 g
  • Dietary Fiber: 7.9 g
  • Protein: 27.2 g

View full nutritional breakdown of Beef Stew with Butternut Squash calories by ingredient
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Beef Stew with Butternut Squash

Submitted by: GAMECOX

Introduction

The original recipe comes from Cooking Light magazine. I have made a few changes to lighten up even further. The original recipe comes from Cooking Light magazine. I have made a few changes to lighten up even further.
Number of Servings: 4

Ingredients

    2 tsp Paprika
    1 tsp cinnamon
    1/4 tsp ginger
    1/2 tsp crushed red pepper
    1/4 tsp black pepper
    1 lb chuck roast (cut 1" cubes)
    1 Tbs olive oil
    1 large onion
    4 cloves of minced garlic
    1/2 cup fat free chicken broth
    1 can diced tomatoes
    3 cups peeled and cubed butternut squash

Directions

Makes 4- 1 1/2 cup servings

Combine spices and beef in a bowl and toss to coat.
Heat oil over medium heat in a Dutch oven adding beef and onion to brown.
Add garlic for a minute more.
Add broth and tomatoes and boil. Once boiling, add squash and reduce heat to simmer. Cover and cook until squash is tender.

Serve in a bowl or over rice, noodles or couscous.


Number of Servings: 4

Recipe submitted by SparkPeople user GAMECOX.






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