Beef and Vegetable Stew

A stew filled with ingredients that are light and healthy. A dish that can be consumed at any time of the day, owing to its low calorie content.


    Olive oil: 1 tablespoon

    Dried chorizo sausage, diced: 4 ounces

    Diced onion: 2 1/4 cups

    Chopped garlic: 1 tablespoon

    Butternut squash, peeled, seeded, and cut into 3/4-inch chunks: 4 cups

    Chicken broth: 1 can

    Pinto beans, rinsed, drained: 1 can

    Black beans, rinsed, drained: 1 can

    Red beans, rinsed, drained: 1 can

    Black-eyed peas, rinsed, drained: 1 can

    White hominy, rinsed, drained: 1 can

    Mixed baby patty pan squash, quartered, cut into 1-inch chunks: 1 pound

    Red bell pepper, seeded, cut into 1/2-inch dice: 1

    Chipotle barbecue sauce: 1cup

    Freshly ground black pepper

    Chopped parsley, for garnish

tools required




preparation method

In an oven, heat oil at a medium temperature. In the oven add the onion, chorizo and garlic. Cook the mixture for 6 minutes till the onions soften. Add the squash to the mixture and sauté it for 2 minutes more till cooked perfectly. Cover and allow the mixture to cook for an additional 4 minutes.

Add the remaining ingredients into the pot and bring the mixture to a boil. Once the boiling is complete, reduce the flame. Cover the pot and allow it to simmer for 8 minutes. Divide equally in bowls and serve steaming hot with toasted bread on the side.

Serving Suggestions

    Serve with slices of bread alongside.

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