Harvest Stew

Yield: 8 servings (serving size: 1 1/4 cups)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 156
  • Calories from fat: 0.0%
  • Fat: 3.9g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 12.4g
  • Carbohydrate: 19.6g
  • Fiber: 2.3g
  • Cholesterol: 36mg
  • Iron: 0.0mg
  • Sodium: 163mg
  • Calcium: 0.0mg

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
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