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Beef and Butternut Squash Stew

January 7, 2013

This is a great winter recipe. It’s nice and warm and butternut squash is in full season. It takes a little bit of time to make, but most of it is simmering time. It’s worth the wait.

Difficulty: EasyBeef Squash Stew
Prep Time: 20 min
Cook Time: 2 hour 15 min
Total Time:  2 hour 35 min
Yield:  6-ish good size servings
Taste: Very Good

Ingredients:
4 tsps olive oil
1 onion chopped
3 garlic cloves, minced
1 ½ lbs beef eye round, trimmed and cut into 1 inch chunks
2, 14 ½ oz can of reduced sodium beef broth
4 tomatoes, chopped
1 tsp salt
1/2 ground pepper
2 lb butternut squash, peeled, seeded, and cut into 1 ½ inch chunks
1 large sweet potato, peeled cut into 1 ½ inch chunks
2 corn on cob kernels fresh (can use one can 8 ounces)
2 large zucchini, cut into 1 inch chunks

Procedure:

1)  Heat oil in nonstick Dutch oven over medium to high heat
2) Add onion, garlic and cook until beginning to soften
3) Add beef and cook until beginning to brown
4) Stir in broth, tomatoes, salt and pepper. Bring to a boil, and then reduce heat and simmer covered for one hour
5) Add squash, sweet potato, corn and zucchini. Bring to a boil then reduce heat and simmer covered, and stir occasionally until veggies are tender (30 min). The butternut squash softens and causes the stew to thicken.

Note:  You may need to adjust the amount of broth and squash used to make it the consistency of your liking.

Source: Emily’s kitchen

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From → Main Dish

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