2lbs. Beef stew meat, chicken, or turkey meat, cut into 1-inch
cubes or pieces
3 Tbsp. vegetable oil, divided
2 cups water
1 oz. Dried mushrooms, any variety
16 oz. Baby red potatoes, quartered
12 oz. Sweet baby carrots
4 cloves elephant garlic, minced
8 oz. Pearl onions, peeled*
1/2 tsp. instant beef or chicken bouillon granules
1 can (14.5 oz) chopped tomatoes, undrained
810 gold nugget squash**
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Before preparing stew, see squash
instructions below.**
- In a Dutch oven, brown meat, in 2 Tbsp. oil.
- Add water, dried mushrooms, potatoes, carrots, garlic, onion,
and pepper.
- Cover and simmer for 2 hours.
- Stir in bouillon and tomatoes.
- Remove squash lid and set aside; discard seeds and loose
fibers from inside.
- Place squash in a shallow baking pan.
- Spoon stew into squash and replace the lid.
- Brush the outside of the squash with the remaining oil.
- Bake at 350 degrees for 1/2 hour or until the squash is tender
(do not overbake). Serve each person one squash bowl with stew.
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*To peel pearl onions: Place in boiling water for 25 minutes,
blanch lightly. Remove from boiling water. Chop off end of pearl and
squeeze flesh out of skin.
**To cut gold nugget squash easily: Wash each squash.
Place whole squash in oven for about 45 minutes at 350 degrees or
until it punctures with a sharp knife. Let sit for a few minutes.
Using hot mitts to hold the squash, cut 3- to 4-inch circle around
the top stem (opposite flat end). Save cut end for bowl lid. Makes
8-10 individual stew bowls.
This is an official 5 A Day recipe.
Recipe provided by Melissa's/World Variety Produce, Inc.
Nutritional Analysis Per Serving: Calories, 408; Fat, 15 g;
Cholesterol, 56 mg; Fiber, 10 g; Sodium, 391 mg; percent calories
from fat, 33%.
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