Print Options
Back to
Double Squash Stew >
Full Page
3x5
4x6
Include these items:
Photos
Double Squash Stew
This recipe is a great way to utilize winter squash. It is so delicious and will warm you up on a cool winter day.—Mary Ann Kosmas, Minneapolis, Minnesota
10 Servings
Prep: 3 hours 10 min. Cook: 1 hour
Ingredients
1/2 cup all-purpose flour
2 teaspoons salt,
divided
1/2 teaspoon pepper,
divided
1/8 teaspoon ground cloves
2 pounds beef stew meat
3 tablespoons vegetable oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef broth
1 medium butternut squash, peeled and cut into 1-inch cubes
2 cups fresh green beans (2-inch pieces)
4 medium potatoes, peeled and cut into 1-inch cubes
8 small boiling onions, peeled
1/2 teaspoon dried savory
5 large acorn squash (about 1 pound
each
)
Directions
Combine flour, 1 teaspoon salt, 1/4 teaspoon pepper and cloves; coat
beef. In a Dutch oven, brown beef in oil. Add tomatoes and broth;
bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Add
butternut squash, beans, potatoes, onions, savory, and remaining
salt and pepper; cover and simmer 1-1/2 hours or until meat and
vegetables are tender. Cut acorn squash in half length-wise; discard
seeds and membrane. Place in ungreased 13-in. x 9-in. baking pans.
Spoon stew into squash; cover loosely with foil. Bake at 350°
for 1 hour or until squash is tender. Yield: 10 servings.
© Taste of Home 2011