Beef Stew with Butternut Squash


4 of 5 (1)
Create a Recipe Makeover
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
Report Inappropriate Recipe

Submitted by:

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

    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.

Rate This Recipe

Member Ratings For This Recipe

 
Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.