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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 208.0
  • Total Fat: 4.3 g
  • Cholesterol: 45.0 mg
  • Sodium: 672.6 mg
  • Total Carbs: 13.9 g
  • Dietary Fiber: 5.5 g
  • Protein: 21.0 g

View full nutritional breakdown of Crockpot Beef Stew with eggplant & butternut squash (MBG) calories by ingredient
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Crockpot Beef Stew with eggplant & butternut squash (MBG)

Submitted by: CSMNETC

Introduction

This is just a variation of the excellent recipe posted by CRAFTSNUT, for "Beef and Egglplant Stew," adapted for Crock-pot and our tastes. The different vegetables altered nutritional information. This is just a variation of the excellent recipe posted by CRAFTSNUT, for "Beef and Egglplant Stew," adapted for Crock-pot and our tastes. The different vegetables altered nutritional information.
Number of Servings: 10

Ingredients

    1.2 Lb. London Broil, organic (about18 oz trimmed) cubed
    4 Carrots, organic, raw, medium - cut in thick slices
    1 Eggplant, organic, unpeeled (approx 1-1/4 lb), cut in 1-2 inch cubes
    3 stalks Celery, organic, raw [large] - cut in thick slices
    1 large red onion, organic, chopped
    2 Tsp. Garlic, prepared chopped (or more to taste)
    1 butternut squash, 16 oz, peeled, seeded, in 1-2 inch cubes
    1 can (about 14.5 oz) organic tomato sauce
    2 cans (about 14.5 oz) Organic diced tomatoes,
    1 Tbsp. Bragg Liquid Amino,
    1.5 Tbsp. Extra Virgin Olive Oil, organic
    1 Tbsp. Chili powder - adjust to taste
    Salt and pepper, 1/2 tsp each - adjust to taste
    2 cups Water, filtered tap or bottled for cooking

Tips

Microwave butternut squash 4-8 minutes until softened before cutting/seeding, peeling, and chopping. MUCH easier!


Directions

Prepare and cut meat and vegetables.
Heat 1.5 tsp. olive oil in large open skillet over medium heat; add onion, garlic, and celery. Saute' until well wilted/ barely tender. Place in crock-pot.
Add 1.5 tesp. olive oil to skillet; brown meat cubes. Add to crock-pot.
Add 1.5 tsp. olive oil to skillet; saute carrots, and eggplant -8 minutes until softened. Add to crockpot with squash cubes.
Add 2 cans of tomatoes, 1 can of tomato sauce, 2 cups of water, and seasonings. Stir thoroughly.
Set or program crock-pot on low for 4-5 hours.
Check for tenderness; adjust seasonings, and serve.
Delicious -- we each wanted two cups (two servings) for our dinner.

Serving Size: Makes about 10 servings, 1 cup each, per original recipe.






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