FILIPINO-STYLE BEEF STEW WITH SQUASH AND GREEN BEANS

  • Total Recipe Time: LOW 6 to 8 hours
  • Makes 4 to 6 servings.
Filipino-Style Beef Stew with Squash and Green Beans

INSTRUCTIONS

  1. Lightly coat beef in flour. Heat oil in large stockpot over medium heat until hot. Brown half of beef; remove from stockpot. Repeat with remaining beef.
  2. Return beef to pot. Add onion, orange juice, lime juice, soy sauce and fish sauce; bring to a boil. Cook and stir 1 to 2 minutes or until brown bits attached to pan are dissolved. Reduce heat; cover tightly and simmer 1-1/2 to 2 hours or until beef is fork-tender.
  3. Add squash; cover and continue cooking 30 minutes. Add beans; cook 6 to 9 minutes or until squash and beans are tender.
  4. Serve stew over rice and garnish with cilantro, as desired.
  • Test Kitchen Tips
  • Slow Cooker Variation: Add beef, onion, orange juice, lime juice, soy sauce, and fish sauce to 4-1/2 to 5-1/2 quart slow cooker. Stir to combine. Cook on LOW for 6 to 8 hours.  Add squash and beans 30 minute before end of cook time. Serve stew over rice and garnish with cilantro, if desired.

INGREDIENTS

  1. 1-1/2 to 2 pounds beef Chuck Roast, cut into 1-inch pieces. Get our flavorful Chuck Roast here.
  2. 2 tablespoons all-purpose flour
  3. 1 tablespoon vegetable oil
  4. 1 medium yellow onion, coarsely chopped
  5. 1/2 cup fresh orange juice
  6. 1/3 cup fresh lime juice
  7. 3 tablespoons reduced-sodium soy sauce
  8. 1 tablespoon fish sauce (nam pla)
  9. 3 cups peeled and cubed butternut squash (about 1 pound)
  10. 2 cups frozen cut green beans

NUTRITIONAL INFORMATION

Nutrition information per serving, 1/6 of recipe using beef chuck shoulder and 1/2 cup cooked rice per serving: 253 calories; 8 g fat (2 g saturated fat; 3 g monounsaturated fat); 74 mg cholesterol; 654 mg sodium; 19 g carbohydrate; 3.0 g fiber; 25 g protein; 8.7 mg niacin; 0.4 mg vitamin B6; 2.5 mcg vitamin B12; 4.1 mg iron; 27.4 mcg selenium; 5.7 mg zinc; 87.5 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber and choline.
Nutrition information per serving, 1/4 of recipe using beef chuck shoulder and 1/2 cup cooked rice per serving: 307 calories; 9 g fat (2 g saturated fat; 4 g monounsaturated fat); 74 mg cholesterol; 949 mg sodium; 29 g carbohydrate; 4.6 g fiber; 27 g protein; 9.6 mg niacin; 0.5 mg vitamin B6; 2.6 mcg vitamin B12; 4.8 mg iron; 28.4 mcg selenium; 5.9 mg zinc; 89.2 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber and choline.

Recipe/photo/information courtesy of The Beef Checkoff www.BeefItsWhatsForDinner.com

tgf-mobile-logo

Subscribe To Our Newsletter

Join our mailing list to receive the latest news and updates from our team. Also be among the first to learn about our frequent specials and bargains.

You have Successfully Subscribed!