SQUASH STEW

 

  • Cooking Time: 3.5-4 hrs.
  • Servings: 4
  • Preparation Time: 30

Ingredients

  • 2 lbs.Butternut squash, peeled and cubed
  • 3 cups Diced peeled potato
  • 3 cups Sliced carrot
  • 1 lb.Stewing beef, trimmed of fat and cubed
  • 1 cup Coarsely chopped onion
  • 1/2 cup Boiling water
  • 2 teaspoons Beef bouillon powder
  • 7 1/2 oz.Can of tomato sauce
  • 1/2 teaspoon Granulated sugar Salt 1/2 teaspoon Salt
  • 1/8 teaspoon Pepper

Directions

  • Layer first 5 ingredients, in order given, in ungreased 4 quart casserole or medium roasting pan. Set aside.Measure boiling water into medium heatproof bowl. Add bouillon powder. Stir until dissolved.Add remaining 4 ingredients. Stir. Pour over onion in casserole. Bake, covered, in 300°F oven for 3 1/2 to 4 hours until beef and vegetables are tender.
  • Prep Time: 30 minutes
  • Cook Time: 3 1/2 - 4 hours
  • Servings: 4

Notes

Tender beef and veggies are sure to satisfy. A hint of sweetness makes this stew especially appealing.

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