Butternut Beef Stew
TOTAL TIME: Prep: 30 min. Cook: 7 hours
YIELD: 4 servings.
I tweaked this recipe I found in a magazine to suit my taste for sweet and spicy. I found that pureeing the tomatoes added a thicker consistency without using flour.—Erin Lembke, Monroe, Washington
Ingredients
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1-1/4 pounds beef stew meat, cut into 1-inch cubes
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1 tablespoon canola oil
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1-1/2 cups cubed peeled butternut squash
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1 cup chopped cabbage
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1/2 cup coarsely chopped sweet red pepper
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1 celery rib with leaves, chopped
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1 can (10 ounces) diced tomatoes and green chiles
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1/4 cup packed brown sugar
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1 can (14-1/2 ounces) beef broth
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1 tablespoon adobo sauce
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1 teaspoon dried oregano
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1/4 teaspoon salt
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1/8 teaspoon pepper
Directions
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1.
In a large skillet, brown meat in oil on all sides; drain. Transfer to a 3-qt. slow cooker. Stir in the squash, cabbage, red pepper and celery.
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2.
In a blender, combine tomatoes and brown sugar. Cover and process until blended. Pour over vegetables. Combine the broth, adobo sauce, oregano, salt and pepper; add to slow cooker.
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3.
Cover and cook on low 7-8 hours, until meat and vegetables are tender.
Nutrition Facts
1-1/2 cups: 377 calories, 15g fat (4g saturated fat), 88mg cholesterol, 1047mg sodium, 31g carbohydrate (17g sugars, 4g fiber), 30g protein.
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