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Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Cook: 7 hours
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Cook: 7 hours

Ingredients

  • 1-1/4 pounds beef stew meat, cut into 1-inch cubes
  • 1 tablespoon canola oil
  • 1-1/2 cups cubed peeled butternut squash
  • 1 cup chopped cabbage
  • 1/2 cup coarsely chopped sweet red pepper
  • 1 celery rib with leaves, chopped
  • 1 can (10 ounces) diced tomatoes and green chilies
  • 1/4 cup packed brown sugar
  • 1 can (14-1/2 ounces) beef broth
  • 1 tablespoon adobo sauce
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

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.
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.
Cover and cook on low for 7-8 hours or until meat and vegetables are tender. If desired, thicken pan juices. Yield: 4 servings.
Originally published as Butternut Beef Stew in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2008, p38

Nutritional Facts

1-1/2 cups: 377 calories, 15g fat (4g saturated fat), 88mg cholesterol, 1047mg sodium, 31g carbohydrate (17g sugars, 4g fiber), 30g protein.

  • 1-1/4 pounds beef stew meat, cut into 1-inch cubes
  • 1 tablespoon canola oil
  • 1-1/2 cups cubed peeled butternut squash
  • 1 cup chopped cabbage
  • 1/2 cup coarsely chopped sweet red pepper
  • 1 celery rib with leaves, chopped
  • 1 can (10 ounces) diced tomatoes and green chilies
  • 1/4 cup packed brown sugar
  • 1 can (14-1/2 ounces) beef broth
  • 1 tablespoon adobo sauce
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  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.
  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.
  3. Cover and cook on low for 7-8 hours or until meat and vegetables are tender. If desired, thicken pan juices. Yield: 4 servings.
Originally published as Butternut Beef Stew in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2008, p38

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