cinnamon infused beef stew with butternut squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Butternut Squash, 7 cup, cubes 2sweet yellow onion 3 Red Ripe Tomatoes, 10 Garlic1 can Happy Harvest Tomato Paste (Low Sodium) 2 Tbls Cinnamon, ground4 Bay leaves .5 tsp Cayanne Pepper64 Beef chuck2 tbsp Basil
1. Combine squash, onion, tomato, gralic, cinnamon and tomato paste in large bowl. Mix well
2. Seaon meat with salt and pepper
3. layer vegetable mix and meat into slow cooker
4. Tuck in bay leaves on sides
5. Cook on low for 10 hours, high for 4-5
6. Remove bay leaves when done
7 Serve or portion out and store in fridge for one week or freeze for six months.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user SISTHOROUGHBRED.
2. Seaon meat with salt and pepper
3. layer vegetable mix and meat into slow cooker
4. Tuck in bay leaves on sides
5. Cook on low for 10 hours, high for 4-5
6. Remove bay leaves when done
7 Serve or portion out and store in fridge for one week or freeze for six months.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user SISTHOROUGHBRED.
Nutritional Info Amount Per Serving
- Calories: 445.4
- Total Fat: 14.7 g
- Cholesterol: 148.0 mg
- Sodium: 201.4 mg
- Total Carbs: 31.6 g
- Dietary Fiber: 9.2 g
- Protein: 47.9 g
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