Speedy Beef and Butternut Stew

2 tablespoons olive oil

1½pounds sirloin beef tips, cut into 1-inch chunks

3 cups cubed butternut squash (½-inch cubes)

1 cup baby carrots, halved

1 large yellow onion, diced

2 cloves garlic, minced

1 can (28 ounces) crushed tomatoes

2 cups beef broth

1 teaspoon smoked paprika

½ teaspoon dried thyme

½ teaspoon mustard powder

Salt and ground black pepper

In a large saucepan over medium-high, heat the oil. Add the beef, in batches if needed to avoid crowding the pan, and cook, turning, until browned on all sides but still rare at the center, about 5 minutes. Use a slotted spoon to transfer the beef to a plate.

Return the saucepan to the heat and add the squash and carrots. If the pan is too dry to easily saute the vegetables, you can add a splash of olive oil. Saute until the squash begins to brown, about 5 minutes. Add the onion and garlic, then continue to cook until the onion is tender, about another 6 minutes.

Add the tomatoes, broth, paprika, thyme and mustard powder. Bring to a simmer and cook until the carrots and squash are tender, about 15-20 minutes. Return the beef to the pot, as well as any juices that have accumulated on the plate. Simmer for 5 minutes, then season with salt and pepper.

Serves six.

Nutrition values per serving: 340 calories, 16 g fat (4.5 g saturated), 23 g carbohydrates, 5 g fiber, 28 g protein, 85 mg cholesterol, 600 mg sodium.

J.M. Hirsch, Associated Press