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Squash Stew

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Serves 4 | Prep Time 30 | Cook Time 3.5-4 hrs.

Why I Love This Recipe

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

Ingredients You'll Need

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


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

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