Beef Stew with Butternut Squash
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
Trim fat from meat. Cut meat into 1-inch pieces. Place flour into a large resealable plastic bag. Add meat pieces, shaking to coat.
In a large skillet, heat oil over medium heat. Brown meat in hot oil. Drain off fat.
In slow cooker, combine meat, potatoes, squash, onions and garlic.
In a large bowl, combine broth, vegetable juice, Worcestershire sauce, lemon juice, sugar paprika, pepper and allspice. Pour over meat mixture.
Cover and cook on low-heat setting for 10 to 12 hrs or on high-heat setting for 5 to 6 hours.
If using low-heat setting, turn to high-heat setting.
Stir in green beans. Cover and cook for 15 minutes more.
Makes 6 servings.
Nutritional Information Per Serving
Calories - 304
Protein - 19 g
Fat - 13 g
Fiber - 4 g
Sodium - 456 mg