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Slow Cooked Spicy Beef Stew
Source: dLife

Hearty beef and butternut squash soup.

Prep Time: 25 minutes
Cook Time: 8 hours
Difficulty: Easy

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
, 4 1/2 Vegetables , 4 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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1 1/2 lb  beef chuck pot roast
1 lb  Squash, butternut, fresh, cubes
2 each  small onions
2 each  medium garlic cloves
14 oz  beef broth
8 oz  no-salt tomato sauce
2 tbsp  Worcestershire sauce
1 tsp  dry mustard
0 1/4 tsp  black pepper
0.125 tsp  ground allspice
4 tsp  cornstarch
2 tbsp  cold water
9 oz  frozen cut green beans
  1. Remove excess fat from meat and cut into 1" pieces. Place in 3-1/2 to 4-1/2 quart slow cooker.
  2. Peel and chop onions and garlic.
  3. Add squash, onions, and garlic, beef broth, tomato sauce, Worcestershire sauce, mustard, pepper, and allspice to slow cooker. Stir to blend.
  4. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
  5. If using low setting, turn to high. In small bowl, combine cornstarch and water.
  6. Stir cornstarch mixture and green beans into cooker. Cover and cook 15 additional minutes or until gravy has thickened.

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