Beef Stew with Butternut Squash

Chunks of butternut squash impart just a hint of sweetness to this homestyle stew. A dash of allspice adds an intriguing "just what is that?" flavor.



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Ingredients
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    1   pound 
    boneless beef chuck roast
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    2   tablespoons 
    all-purpose flour
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    2   tablespoons 
    vegetable oil
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    1   pound 
    tiny new potatoes, quartered
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    1   pound 
    butternut squash, peeled, seeded, and cut into 1-inch pieces (about 2-1/2 cups)
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    2   
    small onions, cut into wedges
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    2   
    cloves garlic, minced
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    1  14  ounce can 
    beef broth
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    1   cup 
    vegetable juice
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    2   tablespoons 
    Worcestershire sauce
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    1   tablespoon 
    lemon juice
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    1/2  teaspoon 
    sugar
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    1/2  teaspoon 
    paprika
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    1/4  teaspoon 
    black pepper
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    1/8  teaspoon 
    ground allspice
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    1  9  ounce package 
    frozen Italian-style green beans or 2 cups frozen peas

Directions
1.
Trim fat from meat. Cut meat into 1-inch pieces. Place flour in a large resealable plastic bag. Add meat pieces, a few at time, shaking to coat. In a large skillet, heat oil over medium heat. Brown meat in hot oil. Drain off fat.
2.
In 3-1/2- to 4-1/2-quart slow cooker, combine meat, potatoes, squash, onions, and garlic. In a large bowl, combine broth, vegetable juice, Worcestershire sauce, lemon juice, sugar, paprika, pepper, and allspice. Pour over meat mixture.
3.
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
4.
If using low-heat setting, turn to high-heat setting. Stir in green beans or peas. Cover and cook for 15 minutes more. Makes 6 servings.
Nutrition information
Per Serving: cal. (kcal) 304, Fat, total (g) 13, chol. (mg) 48, sat. fat (g) 4, carb. (g) 30, fiber (g) 4, pro. (g) 19, sodium (mg) 456, Percent Daily Values are based on a 2,000 calorie diet
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