Dinner

Beef Lentil Stew w/sweet potato and acorn squash is for Dinner.

Beef Lentil Stew w/sweet potato and acorn squash takes 45 minutes to prepare.

Beef Lentil Stew w/sweet potato and acorn squash takes 30 minutes to cook.

Beef Lentil Stew w/sweet potato and acorn squash makes 10 servings.

The ingredients for Beef Lentil Stew w/sweet potato and acorn squash are:

1 lb. Beef chuck, arm pot roast, cubed
2 cup Lentils
1.5 cup Red Potato, cubed
1 cup Squash, winter, acorn, raw, cubed
2 cup Onions, chopped
1.5 cup Sweet potato, cubed
1 cup Carrots, raw, chopped
.75 cup Celery, raw, diced
2 cup White Wine
3 cup Pacific Natural Foods Beef Broth,
2 cup Water, tap,
6 oz Green Chile
0.5 cup Mushrooms, canned
0.5 cup Olive Oil
0.5 cup Flour, white
1 tbsp Rosemary
1 tbsp Sage
1 tbsp Thyme
3 tsp Lea & Perrins, Worcestershire Sauce
3 tsp Kitchen Bouquet Browning & Seasoning sauce

Here is how you make Beef Lentil Stew w/sweet potato and acorn squash:

Makes 10 1-cup servings1) Place diced red potato, sweet potato, and acorn squash on baking sheet, coated with PAM in oven for 30 minutes at 450 degrees to roast. 2) Meanwhile sweat onions in dutch oven with two tablespoons of the olive oil.3) When onions start to become transparent add carrots and celery, continue to simmer on low.4) Add two cups of beef broth and the 2 cups of white wine, I used a Reisling. Continue to simmer.5) In another pan brown meat then add to dutch oven, in same pan add remain olive oil and flour and make a roux. Once thickend, slowly add water to thin out slightly. Add to dutch oven. 6) Add the roasted red potato, sweet potato, and acorn squash to pot.7) Add green chile and drained mushrooms (if you want to use fresh mushrooms, sweat them when you add the carrots and celery so they can sweat a bit).8) Add cup of broth if needed, add the remaining ingredients and simmer for 30 minutes.Serve with your favorite bread or French loaf. Number of Servings: 10Recipe submitted by SparkPeople user REDBUBBLES.

The nutritional information for Beef Lentil Stew w/sweet potato and acorn squash is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 347.8

• Total Fat: 13.0 g
• Cholesterol: 27.2 mg
• Sodium: 317.6 mg
• Total Carbs: 33.5 g
• Dietary Fiber: 6.4 g
• Protein: 17.4 g