fireside beef stew
- Number of Servings: 6
Ingredients
1-1/2 pounds boneless beef chuck pot roast (can use ground beef)1 lb butternut squash peeled seeded and cut into 1-in. pieces (about 2-1/2 cups)2 small onions cut into wedges2 cloves garlic minced1 14 oz can reduced sodium beef broth1 8oz can tomato sauce2 TBSP worcestershire sauce1 tsp dry mustard1/4 tsp ground black pepper1/8 tsp graound allspice2 TBSP cold water4 tsp cornstarch 1 9 oz package frozen italian green beans
trim fat from meat. cut meat into 1 in. pieces. lace meat in a 3-1/2 to 4 1/2 quart slow cooker add squash onions and garlic stir in beef broth tomato sauce worcestershire sauce dry mustard pepper and allspice
cover and cook on low heat setting for 8 to 10 hrs or on high heat setting for 4 to 5 hrs
if using low heat setting turn to high heat setting in a small bowl combine cold water and cornstarch stir cornstarch mixture and green beans into mixture in slow cooker cover and cook about 15 min more or until thickened
Serving Size: makes 6 1-1/3 cup servings
cover and cook on low heat setting for 8 to 10 hrs or on high heat setting for 4 to 5 hrs
if using low heat setting turn to high heat setting in a small bowl combine cold water and cornstarch stir cornstarch mixture and green beans into mixture in slow cooker cover and cook about 15 min more or until thickened
Serving Size: makes 6 1-1/3 cup servings
Nutritional Info Amount Per Serving
- Calories: 414.8
- Total Fat: 22.3 g
- Cholesterol: 68.0 mg
- Sodium: 468.1 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 4.5 g
- Protein: 34.9 g
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