Fireside Beef Stew

The name says it all -- a stew to warm you on a wintry night.

SERVINGS: 6 (1-1/3 cup) servings
CARB GRAMS PER SERVING: 15

Ingredients
1-1/2 pounds boneless beef chuck pot roast
1 pound butternut squash, peeled, seeded, and cut into 1-inch pieces (about 2-1/2 cups)
2 small onions, cut into wedges
2 cloves garlic, minced
1 14-ounce can reduced-sodium beef broth
1 8-ounce can tomato sauce
2 tablespoons Worcestershire sauce
1 teaspoon dry mustard
1/4 teaspoon ground black pepper
1/8 teaspoon ground allspice
2 tablespoons cold water
4 teaspoons cornstarch
1 9-ouncepackage frozen Italian green beans

Directions
1. Trim fat from meat. Cut meat into 1-inch pieces. Place meat in a 3-1/2- to 4-1/2-quart slow cooker. Add squash, onions, and garlic. Stir in beef broth, tomato sauce, Worcestershire sauce, dry mustard, pepper, and allspice.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

3. If using low-heat setting, turn to high-heat setting. In a small bowl, combine cold water and cornstarch. Stir cornstarch mixture and green beans into mixture in slow cooker. Cover and cook about 15 minutes more or until thickened. Makes 6 (1-1/3 cup) servings.

Nutrition Facts Per Serving:
Servings: 6 (1-1/3 cup) servings
Calories206
Total Fat (g)4
Saturated Fat (g)1
Monounsaturated Fat (g)2
Cholesterol (mg)67
Sodium (mg)440
Carbohydrate (g)15
Total Sugar (g)5
Fiber (g)3
Protein (g)27

Diabetic Exchanges
Starch (d.e.).5
Vegetables (d.e.)1.5
Lean Meat (d.e.)2.5