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Beef And Squash Stew

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  Lean boneless round steak 1 1⁄2 Pound (1/2 Inch Thick)
  Vegetable cooking spray 1
  Chopped onion 1⁄2 Cup (8 tbs)
  Canned no salt added whole tomatoes 14 1⁄2 Ounce, undrained and chopped (1 Can)
  Unsweetened apple juice 1 Cup (16 tbs)
  Water 1⁄2 Cup (8 tbs)
  Dried whole thyme 1⁄2 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Ground white pepper 1⁄4 Teaspoon
  Cubed sweet potatoes 2 Cup (32 tbs)
  Carrots 2 Medium, scraped and cut into 1/2 inch slices
  Cubed yellow squash 2 Cup (32 tbs)
  Cubed zucchini 1 Cup (16 tbs)

Trim fat from steak, and cut into 1-inch cubes.
Set aside.
Coat a Dutch oven with cooking spray, place over medium-high heat until hot.
Add onion, and saute 2 minutes or until tender.
Reduce heat to medium,add steak, and cook until browned, stirring of ten.
Add tomatoes and next 5 ingredients; bring to a boil.
Cover, reduce heat, and simmer 1 hour.
Add sweet potatoes and carrots.
Cover and cook 25 minutes.
Add yellow squash and zucchini; cover and cook an additional 20 minutes or until vegetables are tender.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2309 Calories from Fat 612

% Daily Value*

Total Fat 69 g106.2%

Saturated Fat 1.2 g5.9%

Trans Fat 0 g

Cholesterol 654 mg218%

Sodium 759.2 mg31.6%

Total Carbohydrates 181 g60.5%

Dietary Fiber 30.5 g122%

Sugars 81.4 g

Protein 236 g471%

Vitamin A 1798% Vitamin C 114.3%

Calcium 77.5% Iron 70.5%

*Based on a 2000 Calorie diet

Beef And Squash Stew Recipe