EASY BEEF STEW WITH BUTTERNUT SQUASH

Easy Beef Stew with Butternut Squash image

Butternut squash and carrots lend sweetness to this savory fall stew. And that hint of zest in the broth? That's BBQ sauce.

Provided by My Food and Family

Categories Home

Time 2h30m

Yield 7 servings, 1 cup each

Number Of Ingredients 12

Ingredients

3 Tbsp. oil, divided
1-1/2 lb. beef stew meat, trimmed, cut into 1-1/2 inch pieces
1 onion, chopped
2 cloves garlic, minced
2 Tbsp. flour
1 can (14-1/2 oz.) fat-free reduced-sodium beef broth
3 carrots, sliced
1/2 cup BULL'S-EYE Original Barbecue Sauce
1 tsp. dried thyme leaves
1 bay leaf
6 small red potatoes (1 lb.), cut in half
1 small butternut squash, peeled, cut into 1-1/2-inch pieces

Steps:

Heat oven to 350ºF.
Heat 2 Tbsp. oil in large skillet over medium-high heat. Add meat; cook 5 min. or until evenly browned, stirring occasionally. Remove meat from skillet; set aside.
Add remaining oil, onions and garlic to skillet; cook 5 min. or until onions are crisp-tender. Add flour; cook and stir 1 min. Add beef broth; cook 5 min. or until thickened, stirring frequently to scrape browned bits from bottom of skillet. Add carrots, barbecue sauce, thyme and bay leaf; stir. Bring to boil. Remove from heat. Stir in meat. Spoon into 3-qt. casserole sprayed with cooking spray.
Bake 1-1/4 hours. Add potatoes and squash; cover. Bake additional 45 min. or until meat is tender. Remove and discard bay leaf.

Nutrition Facts : Calories 290, Fat 11 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 18 g