Beef / Pork

Crockpot Beef Stew with eggplant and butternut squash (MBG) is for Soup.

Crockpot Beef Stew with eggplant and butternut squash (MBG) takes 30 minutes to prepare.

Crockpot Beef Stew with eggplant and butternut squash (MBG) takes 300 minutes to cook.

Crockpot Beef Stew with eggplant and butternut squash (MBG) makes 10 servings.

The ingredients for Crockpot Beef Stew with eggplant and butternut squash (MBG) are:

1.2 Lb. London Broil, organic (about18 oz trimmed) cubed
4 Carrots, organic, raw, medium - cut in thick slices
1 Eggplant, organic, unpeeled (approx 1-1/4 lb), cut in 1-2 inch cubes
3 stalks Celery, organic, raw [large] - cut in thick slices
1 large red onion, organic, chopped
2 Tsp. Garlic, prepared chopped (or more to taste)
1 butternut squash, 16 oz, peeled, seeded, in 1-2 inch cubes
1 can (about 14.5 oz) organic tomato sauce
2 cans (about 14.5 oz) Organic diced tomatoes,
1 Tbsp. Bragg Liquid Amino,
1.5 Tbsp. Extra Virgin Olive Oil, organic
1 Tbsp. Chili powder - adjust to taste
Salt and pepper, 1/2 tsp each - adjust to taste
2 cups Water, filtered tap or bottled for cooking

Here is how you make Crockpot Beef Stew with eggplant and butternut squash (MBG):

Prepare and cut meat and vegetables. Heat 1.5 tsp. olive oil in large open skillet over medium heat; add onion, garlic, and celery. Saute' until well wilted/ barely tender. Place in crock-pot.Add 1.5 tesp. olive oil to skillet; brown meat cubes. Add to crock-pot.Add 1.5 tsp. olive oil to skillet; saute carrots, and eggplant -8 minutes until softened. Add to crockpot with squash cubes.Add 2 cans of tomatoes, 1 can of tomato sauce, 2 cups of water, and seasonings. Stir thoroughly.Set or program crock-pot on low for 4-5 hours.Check for tenderness; adjust seasonings, and serve.Delicious -- we each wanted two cups (two servings) for our dinner.Serving Size:?Makes about 10 servings, 1 cup each, per original recipe.

The nutritional information for Crockpot Beef Stew with eggplant and butternut squash (MBG) is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 208.0

• Total Fat: 4.3 g
• Cholesterol: 45.0 mg
• Sodium: 672.6 mg
• Total Carbs: 13.9 g
• Dietary Fiber: 5.5 g
• Protein: 21.0 g