Serves: 4

Squash Stew

Serves: 4


2 pounds butternut squash, peeled and cubed
3 cups diced peeled potato
3 cups sliced carrot
1 pound stewing beef, trimmed of fat and cubed
1 cup coarsely chopped onion

1/2 cup boiling water
2 teaspoons beef bouillon powder

1 (7 1/2 ounce) can of tomato sauce
1/2 teaspoon granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper


Layer first 5 ingredients, in order given, in ungreased 4 quart casserole or medium roasting pan. Set aside.

Measure boiling water into medium heatproof bowl. Add bouillon powder. Stir until dissolved.

Add remaining 4 ingredients. Stir. Pour over onion in casserole. Bake, covered, in 300°F oven for 3 1/2 to 4 hours until beef and vegetables are tender.

1 serving: 454 Calories; 8.9 g Total Fat (3.2 g Mono, 0.7 g Poly, 3.1 g Sat); 56 mg Cholesterol; 65 g Carbohydrate; 9 g Fibre; 32 g Protein; 1094 mg Sodium

Reprinted from Most Loved Casseroles © Company's Coming Publishing Limited
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