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main dishes

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.
  • 15m

    prep time

  • 1h

    Cook Time

  • 254

    Calories

  • 11

    Ingredients

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Ingredients

10

(1 cup)

Servings

Instructions

  • 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 (per Serving)

Reviews

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