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1 lb. beef bottom round, cut in 3/4 inch chunks
1 medium onion, chopped
4 c. reduced-sodium chicken broth
3 c. water
1 Tbsp. minced garlic
1/2 tsp. each dried thyme and ground pepper
1 1/2 c. bite size chunks fresh or frozen butternut squash
2 c. fresh orccoli florets
1/2 c. canned tomato puree
4 c. baby spinach

Coat a 4 to 5 qt. Dutch oven with nonstick spray. Heat over medium heat. Add beef and onion; increase heat to medium-high and saute 8 minutes or until browned.

Stir in next 5 ingredients; bring to a boil. Cover and simmer 45 minutes.

Stir in squash, cover and simmer 3 minutes. Stir in broccoli, beans and tomato puree. Simmer, covered, 7 minutes or until vegetables and beef are tender. Remove from heat, add spinach and stir until wilted.
 
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