This stew is slightly unusual, but even lovelier because of it!

Ingredients

• One tsp olive oil
• ¾ a pound of beef steak that is cut into 1-inch cubes
• One large onion (chopped)
• Four cloves of garlic
• One can of fat free beef broth
• ¼ cup of hickory flavored barbecue sauce
• One spaghetti sauce (peeled, seeded, and then cut into 2- inch cubes)
• Two parsnips (peeled and sliced)
• Two russet potatoes (peeled and quartered)

Preparation:

This will make four servings

First heat the oil in a large pan on medium heat. Then add the beef and sauté it, making sure to stir sometimes, until it browns for about five minutes. Then add in the onions and the garlic and sauté, stirring continuously until the onions begin to brown.

Then combine the beef mixture, barbecue sauce, squash, parsnips, potatoes, and broth in the crock pot. Then cover it all and cook on a low heat until the beef and potatoes have cooked and are tender, this will take about eight or ten hours.

This recipe is about 411 calories each and has about 6.9 grams of fat.

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