Beef-and-Butternut Squash Stew
Wine Recommendation
Robert Mondavi Private Selection Cabernet Sauvignon
Ingredients
- ¾ lb beef stew meat
- 1 Tbsp olive oil
- 1 Tbsp minced chipotle peppers in adobo sauce
- ½ cup chopped onion
- 2 small cloves garlic, minced
- ½ (28-oz) can crushed tomatoes
- 2 cups water
- 1½ (8-oz) pkg cubed butternut squash
- 2 Tbsp chopped fresh parsley
Instructions
- Cook beef in hot oil in a Dutch oven 6 to 8 minutes until browned; transfer to a 5- or 6-quart slow cooker. Stir in chipotle peppers, onion, garlic, tomatoes, and water.
- Cover and cook on LOW 6 hours. Add squash. Cover and cook on LOW 1 hour or until squash is tender. Sprinkle with parsley.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
301
|
301
|
| Fat (g) | 10 | 10 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 28 | 28 |
| Carb (g) | 26 | 26 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 418 | 418 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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