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Algonquin Beef And Squash Bake

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  Beef chuck 2 Pound, cut in 1-inch cubes
  All-purpose flour 1⁄4 Cup (4 tbs), unsifted
  Tomato juice 2 Cup (32 tbs)
  Beef bouillon cubes 2
  Brown sugar 1 Tablespoon
  Finely chopped parsley 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), minced
  Salt 3 Teaspoon
  Pepper 1⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Potatoes 4 Medium, pared and sliced thin (Around 4 Cups)
  Onions 8 Small, peeled and quartered
  Acorn squash 1 , spilt and seeded
  Butter/Margarine 2 Tablespoon

1 Trim all fat from beef.
Shake cubes, a few at a time, with flour in a paper bag to coat well.
2 Combine tomato juice, bouillon cubes and sugar in asmall saucepan; heat, crushing cubes to dissolve, just to boiling.
3 Combine parsley, garlic, salt, pepper and nutmeg in a cup.
4 Layer vegetables and meat into a 12-cup deep baking dish this way: Half of each of potatoes, onions and beef, sprinkling each layer lightly with seasoning mixture.
Repeat with remaining potatoes, onions, beef and seasoning mixture.
5 Cut each squash half into 6 slices; pare; arrange on top.
Pour hot tomato-juice mixture over; dot with butter or margarine; cover.
6 Bake in moderate oven (350°) 3 hours, or until beef is tender.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 495 Calories from Fat 217

% Daily Value*

Total Fat 24 g37.2%

Saturated Fat 10.3 g51.5%

Trans Fat 0 g

Cholesterol 83.5 mg27.8%

Sodium 1039.8 mg43.3%

Total Carbohydrates 45 g15.1%

Dietary Fiber 5.8 g23.4%

Sugars 10 g

Protein 27 g53.7%

Vitamin A 15.8% Vitamin C 81.8%

Calcium 10.1% Iron 22.3%

*Based on a 2000 Calorie diet

Algonquin Beef And Squash Bake Recipe