Butternut squash adds a rustic character to this hearty Southwest stew, flavored with the smoky heat of chipotle chile pepper.
15m
PREP TIME
1hr
COOK TIME
254
CALORIES
11
INGREDIENTS
Ingredients 10 (1 cup) Servings
- Step1
-
2 1/2
pounds
top sirloin, cut into 1 inch pieces
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Substitutions available
- top round beef, cut into 1-inch pieces
- 2 teaspoons McCormick Gourmet™ Chipotle Chile Pepper
- 2 tablespoons olive oil, divided
- 1 medium onion, cut into 1-inch pieces
- 1 medium green bell pepper, cut into 1-inch pieces
- 1 butternut squash, 2 pounds, peeled and cut into 1-inch pieces
- 2 1/2 cups beef stock
- 1 can (14 1/2 ounces) diced tomatoes
- 1 tablespoon brown sugar
- 1/2 teaspoon McCormick Gourmet™ Organic Ground Cumin
- 2 tablespoons flour
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 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.
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