Beef Stew with Butternut Squash
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Beef Stew with Butternut Squash calories by ingredient
Introduction
The original recipe comes from Cooking Light magazine. I have made a few changes to lighten up even further. The original recipe comes from Cooking Light magazine. I have made a few changes to lighten up even further.Number of Servings: 4
Ingredients
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2 tsp Paprika
1 tsp cinnamon
1/4 tsp ginger
1/2 tsp crushed red pepper
1/4 tsp black pepper
1 lb chuck roast (cut 1" cubes)
1 Tbs olive oil
1 large onion
4 cloves of minced garlic
1/2 cup fat free chicken broth
1 can diced tomatoes
3 cups peeled and cubed butternut squash
Directions
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.
Member Ratings For This Recipe
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