Harvest Stew



8 servings (serving size: 1 1/4 cups)

Recipe from

Oxmoor House

Nutritional Information

Calories 156
Caloriesfromfat 0.0 %
Fat 3.9 g
Satfat 1.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 12.4 g
Carbohydrate 19.6 g
Fiber 2.3 g
Cholesterol 36 mg
Iron 0.0 mg
Sodium 163 mg
Calcium 0.0 mg


Cooking spray
1 pound ground round
3/4 cup chopped onion
1/2 teaspoon pepper
2 garlic cloves, minced
3 1/2 cups water
1 (14 1/2-ounce) can no-salt-added diced tomatoes, undrained
2 1/4 cups chopped peeled sweet potato
1 cup coarsely chopped unpeeled round red potato
1 cup chopped peeled acorn squash
2 teaspoons vegetable-flavored bouillon granules
1/2 teaspoon chili powder
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
2 bay leaves


Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add meat and next 3 ingredients. Cook until meat is browned, stirring until it crumbles. Drain, if necessary.

Combine meat mixture, water, and remaining ingredients in pan; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until vegetables are tender. Remove and discard bay leaves before serving.