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Butternut Squash Beef Stew
Ingredients:
4 cups
Squash Butternut
1 1/2 cups coconut
milk
3 cups
chicken stock
1 cup
onion chopped
1 cup
celery chopped
1 lb
ground beef
Directions:
Cook one pound of lean ground beef, drain and set aside (you
can use chicken or pork, or leave the meat out entirely if you like). Peel and
chop one large butternut squash. You should have approx. four cups of cubed
squash.
Next chop one large onion, and four to six stalks of celery. You want
about one cup of each. You may also add chopped carrots if you like.
Put the
vegetables and beef into your slowcooker, and pour in the coconut milk and
chicken stock. As this cooks down, it will thicken. You may want to add more
stock or water, depending on how thick you like it.
Cook on high for 4-6 hours
or low for 7-9.
I recommend adding a few teaspoons of smoked paprika and a dash
or two of cayenne. Or add your favorite curry spice blend.
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