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
1hr
COOK TIME
254
CALORIES
11
INGREDIENTS

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Ingredients 10 (1 cup) Servings

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.

NUTRITION INFORMATION

(per Serving)

Soups, Stews, and Chili

Bread, Rolls, and Muffins

Salad and Dressings