Beef And Squash Stew Recipe
Ingredients
| Round steak | 1 1/2 Pound | |
| Vegetable cooking spray | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Whole tomatoes | 1 Can (10oz), undrained | |
| 1 cup unsweetened apple juice | ||
| Water | 1/2 Cup (16 tbs) | |
| Dried thyme | 1/2 Teaspoon | |
| Ground nutmeg | 1/2 Teaspoon | |
| Ground white pepper | 1/4 Teaspoon | |
| Sweet potatoes | 2 Cup (16 tbs), cubed | |
| 2 medium carrots, scraped and cut into 1/2-inch slices | ||
| Yellow squash | 2 Cup (16 tbs), cubed | |
| Zucchini | 1 Cup (16 tbs), cubed | |
Directions
Trim fat from steak, and cut into 1-inch cubes.
Set aside.
Coat a Dutch oven with cooking spray, place over medium-high heat until hot.
Add onion, and saute 2 minutes or until tender.
Reduce heat to medium,add steak, and cook until browned, stirring of ten.
Add tomatoes and next 5 ingredients; bring to a boil.
Cover, reduce heat, and simmer 1 hour.
Add sweet potatoes and carrots.
Cover and cook 25 minutes.
Add yellow squash and zucchini; cover and cook an additional 20 minutes or until vegetables are tender.
Set aside.
Coat a Dutch oven with cooking spray, place over medium-high heat until hot.
Add onion, and saute 2 minutes or until tender.
Reduce heat to medium,add steak, and cook until browned, stirring of ten.
Add tomatoes and next 5 ingredients; bring to a boil.
Cover, reduce heat, and simmer 1 hour.
Add sweet potatoes and carrots.
Cover and cook 25 minutes.
Add yellow squash and zucchini; cover and cook an additional 20 minutes or until vegetables are tender.
Chef
