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Add a photoServings: 12
Ingredients
- 6 ounce. butter
- 1 onion, minced
- 2 lbs. beef stew meat
- 2 cans stewed tomatoes
- 1 small can tomato paste
- 1 bay leaf
- 1/2 teaspoon thyme
- 2 c. beef broth
- 3 ears of corn, husked
- 1 can creamed corn
- 1 lg. can peaches
- 1/2 teaspoon pepper
- Salt
- 2 yams, cubed
- 2 potatoes, cubed
- 1 lg. acorn squash or possibly small pumpkin, cubed
Directions
- In a large stew pan or possibly saucepan heat butter. Add in onion and saute/fry till transparent. Cut meat into small cubes, add in to onion and brown. Add in the minced stewed tomatoes, tomato paste, bay leaf and thyme. Stir. Add in the creamed corn and broth. Bring to a boil. Cut peaches into thin slices and add in half of peaches and half of juice. Add in pepper and salt to taste. Cook over low heat for 30 min. Add in yams, potatoes and squash. Cook over low heat, stirring occasionally till vegetables are cooked. Cut corn into small rounds. Twenty min before serving add in remaining peaches, juice and corn. Serve in small bowls with fresh crusty bread. 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 354g | |
| Recipe makes 12 servings | |
| Calories 302 | |
| Calories from Fat 144 | 48% |
| Total Fat 16.36g | 20% |
| Saturated Fat 9.24g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 936mg | 39% |
| Potassium 725mg | 21% |
| Total Carbs 36.24g | 10% |
| Dietary Fiber 4.4g | 15% |
| Sugars 15.01g | 10% |
| Protein 7.4g | 12% |
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