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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Slow Cooked Spicy Beef Stew

Source: dLife

Hearty beef and butternut squash soup.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	333.7

Total Carbs	28.4 g

Dietary Fiber	5.0 g

Sugars	7.8 g

Total Fat	9.8 g

Saturated Fat	3.5 g

Unsaturated Fat	0.6 g

Potassium	1219.3 mg

Protein	31.2 g

Sodium	454.6 mg

Dietary Exchanges 9.8 Fat, 4.4 Vegetables, 3.6 Meat, 0.0 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.5
1 1/2 lb beef chuck pot roast 1.0
1 lb Squash, butternut, fresh, cubes 2.0
2 each small onions 2.0
2 each medium garlic cloves 14.0
14 oz beef broth 8.0
8 oz no-salt tomato sauce 2.0
2 tbsp Worcestershire sauce 1.0
1 tsp dry mustard 0.25
0 1/4 tsp black pepper 0.125
0.125 tsp ground allspice 4.0
4 tsp cornstarch 2.0
2 tbsp cold water 9.0
9 oz frozen cut green beans

Directions

Remove excess fat from meat and cut into 1" pieces. Place in 3-1/2 to 4-1/2 quart slow cooker.
Add squash, onions, and garlic.
Add beef broth, tomato sauce, Worcestershire sauce, mustard, pepper, and allspice. Stir to blend.
Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
If using low setting, turn to high. In small bowl, combine cornstarch and water.
Stir cornstarch mixture and green beans into cooker. Cover and cook 15 additional minutes or until gravy has thickened.