Beef and Butternut Squash Stew
As the crisp Fall air makes starts to take over, we begin to turn to warm, hearty soups and stews and the wonderful bounty of winter vegetables.
This stew is a healthy variation of a meat and potato stew, using butternut squash instead of potatoes. You could also use sweet potatoes if butternut squash is not available - but the taste and texture of the squash really holds up in this slow cooker dish.
Another variation that I had recently seen is to use cabbage in the stew. I would normally use just celery, but the cabbage was a wonderful change of taste. The Salt Free Adobo Seasoning adds a kick while the brown sugar evens the flavors out a bit.
Serve with crusty bread or biscuits for soaking up the liquid.
- 1 Lb lean beef stew meat, sirloin or flat iron steak, cut into 1" cubes
- 1 Tablespoon olive oil
- 1 cup peeled and cut butternut squash - I can sometimes find this squash already peeled and cut (great for roasting) but if not available, CAREFULLY cut this squash as it has a very tough outer layer.
- 1 cup shredded cabbage
- 2 stalks of celery, chopped
- 1/2 cup dehydrated Sweet Red Bell Pepper
- 2 cups fresh tomatoes, diced
- 1 mild green chile, chopped.
- 1 Bay Leaf
- 1/4 cup brown sugar, packed
- 2 cups water
- 1 teaspoon Worcestershire Powder or Worcestershire sauce
- 1 tablespoon Salt Free Adobo Seasoning
- Salt and Pepper to taste, optional
- In a dutch oven or skillet, heat oil and add meat, searing on all sides until brown, but not cooked through
- Place meat, squash, cabbage, red bell peppers, tomatoes, green chiles, and brown sugar - stir to combine.
- In a separate bowl, combine water, Worcestershire Powder or sauce and Adobo Seasoning, mix with a whisk or fork until combined.
- Pour liquid into the slow cooker and add the bay leaf.
- Cook on low for 7-8 hours until meat and vegetables are tender.
Nutritional Information (per serving):
Sat Fat 5g
Trans Fat 0g
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