Butternut Squash Beef Stew-Mayo Clinic Health System
Butternut Squash Beef Stew
Prep: 15 min
Total: 2 hr
Servings: 6 servings
What You Need:
6 slices OSCAR MAYER Bacon, chopped
1/4 cup KRAFT Zesty Italian Dressing
1-1/2 lb. boneless beef for stew, cut into 1-inch cubes
2 Tbsp. flour
1 can (14-1/2 oz.) reduced-sodium beef broth
1 can (14-1/2 oz.) diced tomatoes, undrained
1 butternut squash (1 lb.), peeled, seeded and cut into 1/2-inch cubes (about 3 cups)
2 cups broccoli florets
Zesty Italian dressing
Boneless beef for stew
Reduced sodium beef broth
Canned diced tomatoes
Make Butternut Squash Beef Stew:
COOK bacon in large saucepan on medium heat 5 min. or until crisp; drain.
ADD dressing to saucepan. Sprinkle meat with flour; add to saucepan. Cook on medium heat until evenly browned, stirring occasionally. Add broth and tomatoes; bring to boil, stirring occasionally. Cover; simmer on low heat 1 hour. Add squash; cook, covered, 20 min. Add broccoli; cook 10 min. or until meat and squash are tender.
STIR in bacon just before serving.
Kraft Kitchen Tips:
Special Extra: For a touch of heat, add 1/2 tsp. each crushed red pepper and ground black pepper to saucepan with the squash.
Selecting and Preparing Butternut Squash: Butternut squash has a smooth beige skin with slightly bulbous base. Typically weighing between 2 and 3 lb., this winter squash has an orange-yellow flesh with a sweet, slightly nutty flavor. To prepare, simply cut off both ends of the squash and peel before cutting squash lengthwise in half. Scoop out and discard the seeds and stringy fibers, then cut squash into cubes or slices as desired. If desired, squash can be cut up in advance. Store in tightly covered container in refrigerator up to 24 hours before using as desired.
Total fat: 11 g
Saturated fat: 3.5 g
Cholesterol: 55 mg
Sodium: 510 mg
Carbohydrate: 16 g
Dietary fiber: 3 g
Sugars: 6 g
Protein: 22 g
Vitamin A: 170 %DV
Vitamin C: 40 %DV
Calcium: 6 %DV
Iron: 15 %DV
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