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Beef-Squash Stew

This savory stew is a complete meal with a crisp green salad and hot corn bread or crusty French bread.

Ingredients:
Nonstick spray coating
1-1/4 pounds lean beef stew meat, cut into 3/4-inch cubes
One 12-ounce package frozen cooked winter squash
2 medium onions, cut into wedges
6 medium carrots, cut into 1-inch pieces
3 cups water
3/4 cup frozen orange juice concentrate, thawed
1 tablespoon instant beef bouillon granules
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme, crushed
1/4 teaspoon pepper
1/4 cup cold water
2 tablespoons cornstarch

Directions:
Spray an unheated large skillet with nonstick coating. Preheat over medium heat. Brown beef in skillet, half at a time. In the bottom of a 3-1/2 to 4-quart crockery cooker layer the frozen block of squash, onion wedges, and carrots. Add beef.

In a bowl stir together the 3 cups water, thawed concentrate, bouillon granules, Worcestershire sauce, thyme, and pepper. Pour over meat and vegetables in crockery cooker.

Cover and cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4-1/2 to 5-1/2 hours. Combine the 1/4 cup cold water and the cornstarch. Stir into the meat mixture. Cover and cook on high-heat setting for 30 minutes or until bubbly.

Makes 6 servings.

Nutrition facts per serving: 318 cal., 23 g pro., 32 g carbo., 11 g total fat (4 g sat. fat), 70 mg cholesterol, 5 g dietary fiber, 556 mg sodium

See also:
Citrus Seafood Stew
Old-Fashioned Beef Stew Recipe
Hearty Beef Stew Recipe
Cajun Stew Recipe
All American Beef Stew

KITCHEN FACTS

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