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

2. 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.
3. Prep Time: 30 minutes
4. Cook Time: 3 1/2 - 4 hours
5. Servings: 4

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