Beef Stew with Butternut Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tsp Paprika1 tsp cinnamon1/4 tsp ginger1/2 tsp crushed red pepper1/4 tsp black pepper1 lb chuck roast (cut 1" cubes)1 Tbs olive oil1 large onion4 cloves of minced garlic1/2 cup fat free chicken broth1 can diced tomatoes3 cups peeled and cubed butternut squash
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.
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.
Nutritional Info 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