Butternut Beef Stew Recipe
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
TOTAL TIME: Prep: 30 min. Cook: 7 hours
MAKES: 4 servings
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.
Nutritional Facts
1-1/2 cups equals 377 calories, 15 g fat (4 g saturated fat), 88 mg cholesterol, 1,047 mg sodium, 31 g carbohydrate, 4 g fiber, 30 g protein.
Originally published as Butternut Beef Stew in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2008, p38
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
TOTAL TIME: Prep: 30 min. Cook: 7 hours
MAKES: 4 servings
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.
Nutritional Facts
1-1/2 cups equals 377 calories, 15 g fat (4 g saturated fat), 88 mg cholesterol, 1,047 mg sodium, 31 g carbohydrate, 4 g fiber, 30 g protein.
Originally published as Butternut Beef Stew in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2008, p38
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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