Quick beef stew
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 236.6
- Total Fat: 6.4 g
- Cholesterol: 85.3 mg
- Sodium: 77.0 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 2.3 g
- Protein: 30.6 g
View full nutritional breakdown of Quick beef stew calories by ingredient
Introduction
Can be easily made with leftover roast beef Can be easily made with leftover roast beefNumber of Servings: 3
Ingredients
-
400 gram(s) Beef rump steak raw no fat
1 cup Butternut Squash
1 cup sliced leeks
4 cup (8 fl oz) Water, tap
0.5 cup kernels Yellow Sweet Corn, Frozen
Tips
Leek can be sliced and frozen for quick and easy addition to any soup.
Directions
Brown the beef of in a pot then pour in half the water and let it simmer 40 minutes.
Quarter half a butternut squash and place skin side down on a baking tray. Place in a mod hot oven, 200c/400f for 40 minutes. Remove and let cool.
Add leeks and corn for meat plus remainder of water.
Remove skin from squash and stir flesh into stew.
Heat and let simmer about 10 minutes.
Serve over boiled new potatoes, if desired.
Serving Size: 3 x 2 ladles
Number of Servings: 3
Recipe submitted by SparkPeople user NANLTHOMPSON.
Quarter half a butternut squash and place skin side down on a baking tray. Place in a mod hot oven, 200c/400f for 40 minutes. Remove and let cool.
Add leeks and corn for meat plus remainder of water.
Remove skin from squash and stir flesh into stew.
Heat and let simmer about 10 minutes.
Serve over boiled new potatoes, if desired.
Serving Size: 3 x 2 ladles
Number of Servings: 3
Recipe submitted by SparkPeople user NANLTHOMPSON.