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Sunday, April 21 2013

Chunks of butternut squash impart just a hint of sweetness to this homestyle stew. A dash of allspice adds an intriguing "just what is that?" flavor.

Recipe from 
Servings: 6
Prep Time: 30 mins
    1  pound  boneless beef chuck roast
    2  tablespoons  all-purpose flour
    2  tablespoons  vegetable oil
    1  pound  tiny new potatoes, quartered
    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 beef broth
    1  cup  vegetable juice
    2  tablespoons  Worcestershire sauce
    1  tablespoon  lemon juice
    1/2  teaspoon  sugar
    1/2  teaspoon  paprika
    1/4  teaspoon  black pepper
    1/8  teaspoon  ground allspice
    1    9 ounce package frozen Italian-style green beans or 2 cups frozen peas
Trim fat from meat. Cut meat into 1-inch pieces. Place flour in a large resealable plastic bag. Add meat pieces, a few at time, shaking to coat. In a large skillet, heat oil over medium heat. Brown meat in hot oil. Drain off fat.
In 3-1/2- to 4-1/2-quart slow cooker, combine meat, potatoes, squash, onions, and garlic. In a large bowl, combine broth, vegetable juice, Worcestershire sauce, lemon juice, sugar, paprika, pepper, and allspice. Pour over meat mixture.
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
If using low-heat setting, turn to high-heat setting. Stir in green beans or peas. Cover and cook for 15 minutes more. Makes 6 servings.
nutrition information
Per serving: Calories 304, Total Fat 13 g, Cholesterol 48 mg, Sodium 456 mg, Carbohydrate 30 g, Fiber 4 g, Protein 19 g, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 10:37 am   |  Permalink   |  0 Comments  |  Email

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