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18Ingredients
10Hours
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Ingredients
US|METRIC
6 SERVINGS
- 1 1/2 lb. beef stew meat (chopped into 1″ pieces)
- 1 Tbsp. canola oil
- 5 purple potatoes (or small red, chopped)
- 3 large carrots (chopped)
- 1 yellow onion (chopped)
- 1 tsp. minced garlic
- 10 oz. cremini mushrooms (sliced)
- 2 1/2 lb. butternut squash (peeled and chopped)
- 1 qt. beef broth (4 cups)
- 1 bay leaf
- 1 Tbsp. worcestershire sauce
- 1 Tbsp. soy sauce
- 2 tsp. salt
- 2 tsp. sugar
- 1/4 tsp. black pepper
- 1 pinch cayenne pepper
- 1/2 tsp. paprika
- 1/2 cup flour
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Reviews(2)
T G. 8 years ago
Delicious. The butternut squash breaks down and becomes the "gravy" of this stew. Not greasy, no need to thicken with additional flour or cornstarch.
Beth L. 8 years ago
I followed the recipe exactly and it was a very tasty dish...even better the next day! Will try again and freeze.