Beef Stew with Butternut Squash

By Katecooks

(283 calories)
CARBOHYDRATE 25.7gCHOLESTEROL 67.0mgFIBER 4.8gPROTEIN 25.6gSODIUM 617.0mgFAT 9.5gSATURATED_FAT 2.0gMONOUNSATURATED_FAT 4.8gPOLYUNSATURATED_FAT 0.5gCALCIUM 103.0mgIRON 4.6mg

Ingredients

• 2 teaspoons paprika
• teaspoon 1 ground cinnamon
• 3/4 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon freshly ground black pepper
• 1 (1-pound) beef shoulder roast or petite tender roast, trimmed and cut into 1-inch cubes
• 1 tablespoon olive oil
• 4 shallots, quartered
• 4 garlic cloves, chopped
• 1/2 cup fat-free, lower-sodium chicken broth
• 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 3 cups (1-inch) cubed peeled butternut squash (about 1 pound)
• 1/4 cup chopped fresh cilantro

Details

Servings 4
Cooking time 30mins
Adapted from cookinglightdiet.com

Preparation

Step 1

1. Combine first 6 ingredients in a medium bowl. Add beef; toss well to coat.

2. Heat oil in a Dutch oven over medium-high heat. Add beef and shallots; cook 4 minutes or until browned, stirring occasionally. Add garlic; cook 1 minute, stirring frequently. Stir in broth and tomatoes; bring to a boil. Cook 5 minutes. Add squash; cover, reduce heat, and simmer 15 minutes or until squash is tender. Sprinkle with cilantro.