Fireside Beef Stew

The name says it all -- a stew to warm you on a wintry night.

SERVINGS: 6 (1-1/3 cup) servings

CARB GRAMS PER SERVING: 15

Rated :

by 1 person

Nutrition Facts Per Serving:

Servings: 6 (1-1/3 cup) servings
Calories 206
Total Fat (g) 4
Saturated Fat (g) 1
Monounsaturated Fat (g) 2
Polyunsaturated Fat (g) 0
Cholesterol (mg) 67
Sodium (mg) 440
Carbohydrate (g) 15
Total Sugar (g) 5
Fiber (g) 3
Protein (g) 27
Vitamin A (DV%) 0
Vitamin C (DV%) 0
Calcium (DV%) 0
Iron (DV%) 0

Diabetic Exchanges

Starch (d.e.) .5
Vegetables (d.e.) 1.5
Lean Meat (d.e.) 2.5

1-1/2	pounds boneless beef chuck pot roast
1	pound butternut squash, peeled, seeded, and cut into 1-inch pieces (about 2-1/2 cups)
2	small onions, cut into wedges
2	cloves garlic, minced
1	14-ounce can reduced-sodium beef broth
1	8-ounce can tomato sauce
2	tablespoons Worcestershire sauce
1	teaspoon dry mustard
1/4	teaspoon ground black pepper
1/8	teaspoon ground allspice
2	tablespoons cold water
4	teaspoons cornstarch
1	9-ounce package frozen Italian green beans

1. Trim fat from meat. Cut meat into 1-inch pieces. Place meat in a 3-1/2- to 4-1/2-quart slow cooker. Add squash, onions, and garlic. Stir in beef broth, tomato sauce, Worcestershire sauce, dry mustard, pepper, and allspice.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

3. If using low-heat setting, turn to high-heat setting. In a small bowl, combine cold water and cornstarch. Stir cornstarch mixture and green beans into mixture in slow cooker. Cover and cook about 15 minutes more or until thickened. Makes 6 (1-1/3 cup) servings.