Beef-Squash Stew
This savory stew is a complete meal with a crisp green salad and hot corn bread or crusty French bread.
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Ingredients: |
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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