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UW Health SMPH
American Family Children's Hospital
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Beef Stew with Butternut Squash

Serves 6

 

Ingredients

  • 1 pound boneless beef chuck roast
  • 2 tablespoons all-purpose flour
  • 2 tablespoons vegetable oil
  • 1 pound new potatoes, quartered
  • 1 pound butternut squash, peeled, seeded, and cut into 1-inche pieces (2 ½ cups)
  • 2 small onions, cut into wedges
  • 2 cloves garlic, minced
  • 1 14-ounce can low-sodium beef broth
  • 1 cup vegetable juice
  • 2 tablspoons Worcestershire sauce
  • 1 tablespoon lemon juice
  • ½ teaspoon sugar
  • ½ teaspoon paprika
  • ¼ teaspoon black pepper
  • 1/8 teaspoon ground allspice
  • 1 9-ounce package green beans

 

Instructions

 

  1. Trim fat from meat.  Cut meat into 1-inch pieces.  Place flour into a large resealable plastic bag.  Add meat pieces, shaking to coat. 

  2. In a large skillet, heat oil over medium heat.  Brown meat in hot oil.  Drain off fat.

  3. In slow cooker, combine meat, potatoes, squash, onions and garlic. 

  4. In a large bowl, combine broth, vegetable juice, Worcestershire sauce, lemon juice, sugar paprika, pepper and allspice.  Pour over meat mixture.

  5. Cover and cook on low-heat setting for 10 to 12 hrs or on high-heat setting for 5 to 6 hours.

  6. If using low-heat setting, turn to high-heat setting. 

  7. Stir in green beans.  Cover and cook for 15 minutes more.  

 

Nutrition Facts

 

Calories: 304

Total Fat: 13 g

Saturated Fat:3 g

Cholesterol: 43 mg

Sodium: 290 mg

Total Carbohydrates: 28 g

Fiber: 4 g

Sugar: 7 g

Protein: 24 g