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Chipotle Beef 'n Butternut Squash Stew

Source: McCormick®
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Active Time:  1 Hour 15 Minutes

  Makes 10 (1 cup) servings
Butternut squash adds a rustic character to this hearty Southwest stew, flavored with the smoky heat of chipotle chile pepper.
2 1/2 pounds top sirloin or top round beef, cut into 1-inch pieces
2 teaspoons McCormick Gourmet Collection Chipotle Chile Pepper, divided
2 tablespoons olive oil, divided
1 medium onion, cut into 1-inch pieces
1 medium green bell pepper, cut into 1-inch pieces
1 tablespoon brown sugar
1/2 teaspoon McCormick Gourmet Collection Ground Cumin
1 (2-pound) butternut squash; peeled and cut into 1-inch pieces
2 cans (10 ounces) condensed beef broth, undiluted
1 can (14 1/2 ounces) diced tomatoes
2 tablespoons all-purpose flour
Place beef in a bowl; sprinkle with 1 teaspoon chipotle chile, tossing to coat. Brown beef in 1 tablespoon hot oil in a Dutch oven over medium-high heat, stirring occasionally, 10 minutes. Remove beef with a slotted spoon.

Add onion and bell pepper to Dutch oven and cook, stirring occasionally, 3 minutes. Return beef to Dutch oven; stir in remaining 1 teaspoon chipotle chile. Add brown sugar, cumin, squash, broth and tomatoes. Bring to a boil, cover, reduce heat, and simmer 30 minutes, stirring occasionally.

Cook flour in remaining 1 tablespoon hot oil in a small skillet over medium heat, stirring constantly with a wooden spoon, 5 minutes or until golden. Stir into stew and cook, uncovered, 10 minutes.

This recipe was developed for McCormick® by Southern Living Cooking School.

Recipe reprinted by permission of McCormick®. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 10 (1 cup) servings
Calories: 309
Fat. Total: 13g
Fiber: 3g
Carbohydrates, Total: 18g
Sodium: 408mg
% Cal. from Fat: 38%
Cholesterol: 84mg
Protein: 30g
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