Lap-band Friendly: Argentine Beef and Winter Squash Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 pounds beef stew meat, chop in to 1 1/2 inch cubes1 large onion, chopped2 cloves garlic, minced3 Tbsp. oil2 large tomatoes, chopped1 large green pepper, chopped2 tsp. salt1/2 tsp. pepper1 tsp. sugar1 cup dried apricots2 white potatoes, peeled and diced3 sweet potatoes, peeled and diced1 large butternut squash, peeled and diced4 cups of beet broth1/4 cup dry sherry1 (16oz) can whole kernel corn
Cook beef with onion and garlic in oil until browned. Add tomatoes, peppers, 2 teaspoons salt, 1/2 teaspoon pepper, sugar, apricots, white potatoes, sweet potatoes and broth.
Cover and simmer for 1 1/2 hours .
If you are using a pumpkin to serve the stew follow these instructions:
Cut top off of pumpkin and scoop out seeds and membrane. Brush inside of pumpkin with melted butter and sprinkle with salt and pepper.
Stir Sherry and corn into stew and spoon all into pumpkin shell.
Place shell in shallow pan and bake at 325 degrees for 1 hour or until pumpkin met is tender. Place pumpkin in large bowl and ladle out stew, scooping out some of the pumpkin with each serving.
If you are not using the pumpkin follow all instructions above, except after 1 1/2 hours on stove top add corn and sherry and continue to cook on low heat for 1 additional hour.
Number of Servings: 10
Recipe submitted by SparkPeople user SUBPOPTART.
Cover and simmer for 1 1/2 hours .
If you are using a pumpkin to serve the stew follow these instructions:
Cut top off of pumpkin and scoop out seeds and membrane. Brush inside of pumpkin with melted butter and sprinkle with salt and pepper.
Stir Sherry and corn into stew and spoon all into pumpkin shell.
Place shell in shallow pan and bake at 325 degrees for 1 hour or until pumpkin met is tender. Place pumpkin in large bowl and ladle out stew, scooping out some of the pumpkin with each serving.
If you are not using the pumpkin follow all instructions above, except after 1 1/2 hours on stove top add corn and sherry and continue to cook on low heat for 1 additional hour.
Number of Servings: 10
Recipe submitted by SparkPeople user SUBPOPTART.
Nutritional Info Amount Per Serving
- Calories: 429.9
- Total Fat: 17.2 g
- Cholesterol: 66.0 mg
- Sodium: 354.6 mg
- Total Carbs: 44.6 g
- Dietary Fiber: 6.4 g
- Protein: 5.4 g
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