Hearty Beef, Butternut Squash and Chickpea Stew Recipe Is A Slow-Cooker Dinner Winner

Name: Hearty Beef, Butternut Squash and Chickpea Stew Recipe Is A Slow-Cooker Dinner Winner
Prep time: 15 min
Cook time: 465 min
Total time: 480 min
Yield: 8 serving
Ingredients: 1 lb. peeled butternut squash chunks (1¼" pieces); 1 small red pepper, diced; 1 onion, diced; 1 (19 oz.) can chickpeas, rinsed, drained; 2 lbs. beef stew meat, excess fat trimmed, cut into 1¼" pieces; 1 Tbs. chili powder; 1 (10 oz.) can mild enchilada sauce; 4 cups baby spinach

Set it and forget it with this warming pot of deliciousness

By Charles Grayauskie

Reviewed by Julie Miltenberger

Beef stew is one of my favorite cold weather comfort foods. It’s the ideal meal to warm up on a chilly weekend. Our Beef, Butternut Squash and Chickpeas Stew recipe simmers for several hours in the slow-cooker so it’s a pretty hands-off meal to make. Just a few short steps are all it takes to get this hearty dish into the pot and onto the table. Plus, it’s packed with good for you ingredients.

Winter squash adds a nutty note to this dish and it’s loaded with nutrients like vitamin A and potassium. For a lighter take, we sub in protein-rich chickpeas for some of the beef. Set it and forget it in the morning and it’s ready to eat when it’s time for dinner. Just before serving, wilt in leafy green spinach for an extra dose of antioxidants. The stew turns out so yummy. Any best of all, it’s healthy too. Give it a try then let us know what you think.

Yields

8 serving

Total Time

8 hr

Prep Time

15 min

Cook Time

7 hr, 45 min

Ingredients

1 lb. peeled butternut squash chunks (1¼" pieces)
1 small red pepper, diced
1 onion, diced
1 (19 oz.) can chickpeas, rinsed, drained
2 lbs. beef stew meat, excess fat trimmed, cut into 1¼" pieces
1 Tbs. chili powder
1 (10 oz.) can mild enchilada sauce
4 cups baby spinach

Instructions

Coat bottom of 6-qt. slow cooker with cooking spray; add squash, red pepper and onion, then chickpeas.

Sprinkle beef with chili powder and ¾ tsp. salt. Place on top of chickpeas. Pour enchilada sauce over beef.

Cover; cook on low 8 hrs. Stir in spinach. Cover; let stand until spinach is wilted, 1–2 min.

Nutrition

Calories: 393
Fat: 17 gram
Saturated Fat: 6 gram
Protein: 39 gram
Carbohydrate: 21 gram
Fiber: 5 gram
Cholesterol: 119 mg
Sugar: 5 gram
Sodium: 986 mg

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