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10Ingredients
3Hours
410Calories
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Ingredients
US|METRIC
8 SERVINGS
- 2 lb. butternut squash (peeled and cubed)
- 4 Tbsp. olive oil
- 1 onion (large, chopped)
- 2 lb. beef chuck (lean)
- 32 oz. beef stock (*see notes for whole30/paleo gluten free)
- 2 cloves garlic (crushed)
- 1 sprig fresh thyme (or dried)
- 1 sprig rosemary (or dried)
- 1 tsp. salt
- 1 tsp. pepper
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories410Calories from Fat240 |
% DAILY VALUE |
Total Fat27g42% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol75mg25% |
Sodium600mg25% |
Potassium970mg28% |
Protein25g |
Calories from Fat240 |
% DAILY VALUE |
Total Carbohydrate16g5% |
Dietary Fiber3g12% |
Sugars4g |
Vitamin A240% |
Vitamin C40% |
Calcium10% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Aaron Antolik 3 years ago
I have to say that this is one of the most surprisingly simple recipes that I love to make.
I’ve made it a handful of times with squash I’ve grown and it comes out delicious every time.
I tend to over-complicate dishes anyway, so I’ve added an extra pound of beef, 8 oz of baby Bella mushrooms, and my own turmeric spaetzles.
The beef and butternut squash alone is great, but I add the extras just to add more substance to it, while still highlighting the main two ingredients.
Thanks for sharing this gem!