Golden Nugget Stew
Golden Nugget Stew
Preparation time: 3 hours
Number of servings: 10
- 2 lbs beef stew meat, chicken, or turkey meat, cut into 1-inch cubes or pieces
- 3 Tbsp vegetable oil, divided
- 2 cups water
- 1 oz dried mushrooms, any variety
- 16 oz quartered baby red potatoes
- 12 oz sweet baby carrots
- 4 cloves elephant garlic, minced
- 8 oz pearl onions, peeled*
- pepper to taste
- 1/2 tsp low sodium instant beef or chicken bouillon granules
- 1 can (14.5 oz) chopped tomatoes, undrained
- 8 to 10 gold nugget squash**
*To peel pearl onions: Place in boiling water for 2 to 5 minutes; blanch lightly. Remove from boiling water. Chop off end of pearl, and squeeze flesh out of skin.
**To cut gold nugget squash easily: Wash each squash. Place whole squash
in oven for about 45 minutes at 350 degrees F or until it punctures with a sharp knife. Let sit for a few minutes. Using oven mitts to hold the squash, cut a 3- to 4-inch circle around the top stem (opposite flat end). Save cut end for bowl lid.
In a Dutch oven, brown meat, in 2 Tbsp oil. Add water, dried mushrooms, potatoes, carrots, garlic, onions, and pepper. Cover and simmer for 2 hours.
Stir in bouillon and tomatoes. Remove squash “lid” and set aside; discard seeds and loose fibers from inside. Place squash in a shallow baking pan.
Spoon stew into squash and replace the lids. Brush the outside of the squash with the remaining oil. Bake at 350 degrees F for 1/2 hour or until the squash is tender (do not overbake).
Serve each person one squash bowl with stew.
** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.
Reproduced from Centers for Disease Control and Prevention. Used with permission.
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Recipes that are "low fat," "low calorie," low cholesterol," and/or "low sodium" conform to the relevant criteria from the National Heart, Lung, and Blood Institute.