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Chipotle Beef and Butternut Squash Stew

Butternut squash adds a rustic character to this hearty Southwest stew, flavored with the smoky heat of chipotle chile pepper.

Ingredients
Serves:
Directions
15 mins Prep time 1 hrs Cook time
15 mins Prep time
1 hrs Cook time
  • Sprinkle beef with 1 teaspoon of the chipotle chile pepper. Heat 1 tablespoon of the oil in Dutch oven on medium-high heat. Add beef; cook and stir about 10 minutes or until browned. Remove beef with slotted spoon.

  • Stir onion and bell pepper into the Dutch oven; cook and stir 3 minutes. Return beef to Dutch oven; stir in remaining 1 teaspoon chipotle chile pepper. Add squash, beef stock, tomatoes, brown sugar and cumin. Bring to boil. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally.

  • Cook and stir flour in remaining 1 tablespoon hot oil in small skillet on medium heat 5 minutes or until golden. Stir into stew; cook, uncovered, 10 minutes or until thickened.

Nutrition information

(Amount per serving)

  • Calories: 254Cholesterol: 56mg
  • Sodium: 356mgProtein: 25g
  • Total Fat: 10gFiber: 3g
  • Carbohydrate: 16g

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