Irene Hull Anderson, IN

Prep. Time: 20 Minutes
Cooking Time: 5½–6½ Hours

Ingredients

  • ¾ lb. lean stewing meat, trimmed of fat and cut into ½-inch cubes
  • 2 tsp. canola oil
  • 14½-oz. can low-sodium, low-fat beef broth
  • 14½-oz. can low-sodium stewed tomatoes
  • cups butternut squash, peeled and cubed
  • 1 cup frozen corn
  • ½ cup chopped carrots
  • dash of salt
  • dash of black pepper
  • dash of dried oregano
  • 2 Tbsp. cornstarch
  • ¼ cup water

Ideal Slow Cooker Size: 3–4-Quart

Method

  1. In a skillet, brown stewing meat in canola oil over medium heat. Transfer to slow cooker.
  2. Add beef broth, vegetables, salt, pepper, and oregano.
  3. Cover. Cook on High 5–6 hours.
  4. Combine cornstarch and water until smooth. Stir into stew.
  5. Cover. Cook on High 30 minutes.

Per Serving: 200 calories (50 calories from fat), 5g total fat (1.5g saturated, 0g trans), 40mg cholesterol, 180mg sodium, 22g total carbohydrate (4g fiber, 6g sugar), 17g protein, 150%DV vitamin A, 20%DV vitamin C, 6%DV calcium, 15%DV iron.

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