Fireside Beef Stew
This low-calorie main dish stew gets its lively flavor from a tantalizing mix of mustard, allspice, and Worcestershire sauce.
Ingredients
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1-1/2 pounds boneless beef chuck pot roast
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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 reduced-sodium beef broth
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1 8-ounce can tomato sauce
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2 tablespoons Worcestershire sauce
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1 teaspoon dry mustard
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1/4 teaspoon ground black pepper
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1/8 teaspoon ground allspice
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2 tablespoons cold water
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4 teaspoons cornstarch
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1 9-ounce package frozen Italian green beans
Directions
1.
Trim fat from meat. Cut meat into 1-inch pieces. Place meat in a 3-1/2- to 4-1/2-quart slow cooker. Add squash, onions, and garlic. Stir in beef broth, tomato sauce, Worcestershire sauce, dry mustard, pepper, and allspice.
2.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3.
If using low-heat setting, turn to high-heat setting. In a small bowl, combine cold water and cornstarch. Stir cornstarch mixture and green beans into mixture in slow cooker. Cover and cook about 15 minutes more or until thickened. Makes 6 (1 1/3-cup) servings.
Nutrition information
Calories 206, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 0 g, Cholesterol 67 mg, Sodium 440 mg, Carbohydrate 15 g, Total Sugar 5 g, Fiber 3 g, Protein 27 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1.5, Starch .5, Lean Meat 2.5.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
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Old-Time Beef Stew
Long and slow cooking on the stovetop makes this stew rich in color and flavor, and with ultra tender meat.
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