Slow Cooker Beef Stew with Butternut Squash and Pears

Makes 6 servings

Ingredients:

  • 1 ½ lb. boneless sirloin tip roast, cut into chunks
  • 2 cups peeled and cubed butternut squash
  • (or substitute sweet potatoes)
  • 1 (28-oz.) can no-salt-added whole peeled
  • tomatoes
  • 1 large yellow onion, cut into wedges
  • 2 fresh pears, cut into 2-inch chunks
  • 2 teaspoons ground cumin
  • 2 teaspoons ground ginger
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cayenne pepper
  • ½ teaspoon salt

 

Instructions:

  1. Combine all ingredients and ½ cup water in a 5- or 6-quart slow cooker.

  2. Cover and cook on low power 7 to 8 hours or until roast is tender. Divide into 6 servings.

 

*Recipe prepared by registered dietitians from St. Vincent’s Health System

 

Nutrition [Per Serving]:

290 calories; 10 g total fat; 3.5 g saturated fat; 26 g protein;

23 g carbohydrate; 6 g fiber; 280 mg sodium