Beef & Butternut Squash Stew
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servings
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Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 3 cloves garlic pressed
- 1 teaspoon dried rosemary crushed
- 1 teaspoon dried thyme
- 1 1/2 pounds beef stew meat cubed
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 4 cups low sodium beef broth watch for gluten and MSG
- 1 pound butternut squash peeled and cubed
Ingredients
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Instructions
- Heat the olive oil in a Dutch oven over medium heat.
- Add onion, garlic, rosemary and thyme; sauté until fragrant, about 5 minutes.
- Sprinkle beef with salt and pepper.
- Raise heat to medium-high and add beef; brown on all sides.
- Add beef broth and whisk up all of the browned bits from the bottom of the pan.
- Add butternut squash and stir to combine well.
- Bring mixture to a boil then reduce heat, cover and simmer for 1 hour until beef is cooked and fork-tender.
Recipe Notes
Nutritional: Per Serving: 457 Calories; 22g Fat; 48g Protein; 17g Carbohydrate; 2g Dietary Fiber; 94mg Cholesterol; 381mg Sodium. Exchanges: 1/2 Grain(Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat. Points: 12
