Squash Stew
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
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
