Beef Lentil Stew w/sweet potato & acorn squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 lb. Beef chuck, arm pot roast, cubed2 cup Lentils1.5 cup Red Potato, cubed1 cup Squash, winter, acorn, raw, cubed 2 cup Onions, chopped 1.5 cup Sweet potato, cubed 1 cup Carrots, raw, chopped .75 cup Celery, raw, diced 2 cup White Wine3 cup Pacific Natural Foods Beef Broth, 2 cup Water, tap, 6 oz Green Chile 0.5 cup Mushrooms, canned0.5 cup Olive Oil0.5 cup Flour, white1 tbsp Rosemary1 tbsp Sage1 tbsp Thyme3 tsp Lea & Perrins, Worcestershire Sauce3 tsp Kitchen Bouquet Browning & Seasoning sauce
Makes 10 1-cup servings
1) Place diced red potato, sweet potato, and acorn squash on baking sheet, coated with PAM in oven for 30 minutes at 450 degrees to roast.
2) Meanwhile sweat onions in dutch oven with two tablespoons of the olive oil.
3) When onions start to become transparent add carrots and celery, continue to simmer on low.
4) Add two cups of beef broth and the 2 cups of white wine, I used a Reisling. Continue to simmer.
5) In another pan brown meat then add to dutch oven, in same pan add remain olive oil and flour and make a roux. Once thickend, slowly add water to thin out slightly. Add to dutch oven.
6) Add the roasted red potato, sweet potato, and acorn squash to pot.
7) Add green chile and drained mushrooms (if you want to use fresh mushrooms, sweat them when you add the carrots and celery so they can sweat a bit).
8) Add cup of broth if needed, add the remaining ingredients and simmer for 30 minutes.
Serve with your favorite bread or French loaf.
Number of Servings: 10
Recipe submitted by SparkPeople user REDBUBBLES.
1) Place diced red potato, sweet potato, and acorn squash on baking sheet, coated with PAM in oven for 30 minutes at 450 degrees to roast.
2) Meanwhile sweat onions in dutch oven with two tablespoons of the olive oil.
3) When onions start to become transparent add carrots and celery, continue to simmer on low.
4) Add two cups of beef broth and the 2 cups of white wine, I used a Reisling. Continue to simmer.
5) In another pan brown meat then add to dutch oven, in same pan add remain olive oil and flour and make a roux. Once thickend, slowly add water to thin out slightly. Add to dutch oven.
6) Add the roasted red potato, sweet potato, and acorn squash to pot.
7) Add green chile and drained mushrooms (if you want to use fresh mushrooms, sweat them when you add the carrots and celery so they can sweat a bit).
8) Add cup of broth if needed, add the remaining ingredients and simmer for 30 minutes.
Serve with your favorite bread or French loaf.
Number of Servings: 10
Recipe submitted by SparkPeople user REDBUBBLES.
Nutritional Info Amount Per Serving
- Calories: 347.8
- Total Fat: 13.0 g
- Cholesterol: 27.2 mg
- Sodium: 317.6 mg
- Total Carbs: 33.5 g
- Dietary Fiber: 6.4 g
- Protein: 17.4 g
Member Reviews
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LISALOUISESW
This recipe looks great and I can't wait to try it, but I am wondering when I would add the lentils. - 10/7/09
Reply from CD3868300 (10/8/09)
Lentils can be added at the begining when you had the broth, they just need to be rinsed and will cook up with the stew. They are one of the easiest legumes to cook with.