Fireside Beef Stew







Fireside Beef Stew Recipe

This Fireside Beef Stew Recipe Ingredients

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

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.

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

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.

Nutrition Facts:

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

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