Beef & Butternut Squash Stew

Prep: 25 minutes • Cook: 2 hours 10 minutes
Makes: 10 (1/3 cup) servings

1. In large bowl, combine 3 tablespoons flour, 3/4 teaspoon salt and 1/2 teaspoon pepper; add beef and toss to coat, shaking off excess flour. In large saucepan, heat 2 tablespoons oil over medium-high heat. In 2 batches, add beef to saucepan and cook 4 minutes or until beef is browned, stirring occasionally. With slotted spoon, transfer beef to large bowl.

2.Add remaining 1 tablespoon oil, carrots, onion and squash to saucepan; reduce heat to medium and cook 5 minutes or until onion begins to soften, stirring occasionally. Add mushrooms; cook 5 minutes or until mushrooms have cooked down, stirring occasionally. Add garlic, cook 1 minute, stirring occasionally.

3.Add 1 cup broth; cook 1 minute, scraping browned bits from bottom of saucepan with wooden spoon. Stir in remaining 2 tablespoons flour and broth. Add beans, tomatoes, rosemary sprigs, bay leaf, remaining 1/4 teaspoon each salt and pepper, and beef with any drippings in bowl; heat to boiling.

4.Reduce heat to medium-low; cover and cook 1 hour. Uncover; cook 45 minutes longer or until beef and vegetables are tender, stirring occasionally. Remove and discard rosemary sprigs and bay leaf before serving. Makes about 14 cups.

Approximate nutritional values per serving:
291 Calories, 8g Fat (3g Saturated), 64mg Cholesterol,
508mg Sodium, 24g Carbohydrates, 5g Fiber, 31g Protein

Add some flavor
Replace traditional broth or stock with bone broth for a deep, savory flavor and protein boost.

Dietitian Tip:
To identify lean cuts of beef, look for the words “round” or “loin” on the label.
Beef labeled “extra lean” also carries the American Heart Association® Heart-Check certification.