cinnamon infused beef stew with butternut squash
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of cinnamon infused beef stew with butternut squash calories by ingredient
Introduction
This recipe originally had beef short ribs but it was so high in calories, sodium and fat I switch to just a beef chuck and came out delish without all the riff raft.... This recipe originally had beef short ribs but it was so high in calories, sodium and fat I switch to just a beef chuck and came out delish without all the riff raft....Number of Servings: 8
Ingredients
-
Butternut Squash, 7 cup, cubes
2sweet yellow onion
3 Red Ripe Tomatoes,
10 Garlic
1 can Happy Harvest Tomato Paste (Low Sodium)
2 Tbls Cinnamon, ground
4 Bay leaves
.5 tsp Cayanne Pepper
64 Beef chuck
2 tbsp Basil
Tips
I don't usually add salt to my food until afterwards.
Directions
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.