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Beef Stew With Root Vegetables

12 faves
Nutrition per serving    (USDA % daily values)
CAL
277
FAT
23%
CHOL
37%
SOD
13%

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Ingredients for 4 servings

2 small carrots, peeled and cut into 1-inch cubes

1 large parsnip, peeled and cut into 1-inch cubes

1 turnip, peeled and cut into 1-inch cubes

1 cup butternut squash, peeled and cubed

1 lb cubed beef chuck

1 (28-ounce) can whole peeled tomatoes

1 tsp garlic powder

1 tsp onion powder

1/2 tsp mustard powder

1/2 tsp ground cumin

Kosher salt

Freshly ground black pepper

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