Butternut squash adds a rustic character to this hearty Southwest stew, flavored with the smoky heat of chipotle chile pepper.

Makes 10 (1-cup) servings.

Prep Time: 15 minutes
Cook Time: 1 hour

Nutritional Information

For 1 serving
Calories: 254
Sodium: 356mg
Fat: 10g
Carbohydrates: 16g
Cholesterol: 56mg
Fiber: 3g
Protein: 25g

Chipotle Beef and Butternut Squash Stew

• Low Calorie  • Low Sodium

Ingredients

2 1/2 pounds top sirloin or top round beef, cut into 1-inch pieces
2 teaspoons McCormick® Gourmet Collection Chile Pepper, Chipotle, 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 butternut squash (2 pounds), peeled and cut into 1-inch pieces
2 1/2 cups beef broth
1 can (14 1/2 ounces) diced tomatoes
1 tablespoon brown sugar
1/2 teaspoon McCormick® Gourmet Collection Cumin, Ground
2 tablespoons flour

Directions

1. Sprinkle beef with 1 teaspoon of the chipotle chile pepper. Heat 1 tablespoon of the oil in Dutch oven on medium-high heat. Add beef; cook and stir about 10 minutes or until browned. Remove beef with slotted spoon.

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

3. Cook and stir flour in remaining 1 tablespoon hot oil in small skillet on medium heat 5 minutes or until golden. Stir into stew; cook, uncovered, 10 minutes or until thickened.

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