Butternut Beef Stew
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
- Preparing Time: 30 minutes
- Total Time: 7 hours and 30 minutes
- Served Person: 4
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1/4 teaspoon salt
- 1/4 cup brown sugar packed
- 1 teaspoon dried oregano
- 1/8 teaspoon pepper
- 1 tablespoon canola oil
- 1 tablespoon adobo sauce
- 1 cup cabbage chopped
- 1 1/4 pounds beef stew meat cut into 1-inch cubes
- 1 1/2 cups butternut squash cubed & peeled
- 1/2 cup sweet red pepper coarsely chopped
- 1 rib celery with leaves chopped
- 10 ounces diced tomatoes and green chilies
- 14-1/2 ounces beef broth
- Carbohydrate 39.1124426579165 g
- Cholesterol 93.5534263125 mg
- Fat 28.9643295048529 g
- Fiber 2.17234002208401 g
- Protein 28.1160823998673 g
- Saturated Fat 10.2219001365742 g
- Serving Size 1 1 Serving (342g)
- Sodium 1152.86080169462 mg
- Sugar 36.9401026358325 g
- Trans Fat 3.27534245235715 g
- Calories 526 calories
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.
