Change text size
Rate and Comment
Print
ShareFireside Beef Stew
Nutrition Facts Per Serving:
- Servings Per Recipe: 6
- Calories: 206
- Protein(gm): 27
- Carbohydrate(gm): 15
- Fat, total(gm): 4
- Cholesterol(mg): 67
- Saturated fat(gm): 1
- Monosaturated fat(gm): 2
- Dietary Fiber, total(gm): 3
- Sugar, total(gm): 5
- Sodium(mg): 440
- Vegetables(d.e): 2
- Starch(d.e): 1
- Lean Meat(d.e): 3
Diabetic Exchanges
- 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.
Add your rating
Your Rating:
Please confirm your comment by answering the question below and clicking "Submit Comment."
