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.

Serves: 10
Serving Size: 1 cup
15 mins Prep time 1 hr Cook time
15 mins Prep time
1 hr 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)

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