Directions:
- Heat the oil in an 8-quart saucepot over medium-high heat. Add onions and squash and cook over medium heat until they're tender-crisp. Remove the vegetables from the saucepot.
- Season the beef as desired. Increase the heat to medium-high. Add the beef to the saucepot and cook until it's well browned on all sides. Remove the beef from the saucepot. Pour off any fat.
- Add the broth, orange juice, wine, brown sugar and tomatoes to the saucepot and heat to a boil. Reduce the heat to low. Return the beef to the saucepot. Cover and cook for 2 hours.
- Return the vegetables to the saucepot. Cover and cook for 1 hour or until the beef is fork-tender.
- Remove the beef to a cutting board. Let stand for 10 minutes. Serve the beef with the vegetables and sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 217.67 Kcal (911 kJ) | ||
| Calories from fat | 57.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.44g | 10% | |
|---|---|---|---|
| Cholesterol | 37.98mg | 13% | |
| Sodium | 305.81mg | 13% | |
| Potassium | 457.78mg | 10% | |
| Total Carbs | 25.5g | 8% | |
| Sugars | 18.52g | 74% | |
| Dietary Fiber | 2.15g | 9% | |
| Protein | 12.78g | 26% | |
| Vitamin C | 17.7mg | 29% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.4mg | 8% | |
| Calcium | 51.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 83.6 Kcal (350 kJ) | ||
| Calories from fat | 22.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.47g | 10% | |
|---|---|---|---|
| Cholesterol | 14.59mg | 13% | |
| Sodium | 117.45mg | 13% | |
| Potassium | 175.82mg | 10% | |
| Total Carbs | 9.79g | 8% | |
| Sugars | 7.11g | 74% | |
| Dietary Fiber | 0.82g | 9% | |
| Protein | 4.91g | 26% | |
| Vitamin C | 6.8mg | 29% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.6mg | 8% | |
| Calcium | 19.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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