SC Beef & Butternut Squash Stew
Prep: 15 min
Cook: 6-8 hours
Makes: 8 servings
Calories: 212 g/serv
- Protein: 29g, (55%)
- Carb: 7g, (13%)
- Fat: 17g, (32%)
Ingredients
- Cooking oil or fat
- 2.5 lbs beef stew meat
- 1 medium butternut squash, peeled and cubed
- 1/2 cup sun dried tomatoes packed in EVOO, finely chopped
- 1/2 red onion, diced
- 4 cloves garlic, minced
- 2 tsp salt
- 1 tsp pepper
- 4 cups beef broth
Instructions
- Heat cooking oil or fat in a large pan over medium-high heat. Brown the stew in batches until golden brown on all sides, about 2-3 minutes per side. Place the stew meat in the slow cooker.
- In the same pan, saute the onions and garlic until the onions begin to soften. Add to the slow cooker.
- Place butternut squash, sun-dried tomatoes, garlic, salt, pepper, and broth in the slow cooker. You can also wait and add the butternut squash half way through the cooking time to be sure it doesn’t overcook, but this is not necessary.
- Cook on low for 6 to 8 hours or until beef is tender.
- Adjust salt and pepper to taste.
