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Ingredients

• 1-1/2 pounds  boneless beef chuck pot roast
• 1 pound  butternut squash, peeled, seeded, and cut into 1-inch pieces (about 2-1/2 cups)
• 2 small  onions, cut into wedges
• 2 cloves  garlic, minced
• 1 14-ounce can  reduced-sodium beef broth
• 1 8-ounce can  tomato sauce
• 2 tablespoons  Worcestershire sauce
• 1 teaspoon  dry mustard
• 1/4 teaspoon  ground black pepper
• 1/8 teaspoon  ground allspice
• 2 tablespoons  cold water
• 4 teaspoons  cornstarch
• 1 9-ounce  package frozen Italian green beans

Description

This Low-calorie Main Dish Stew Gets Its Lively Flavor From A Tantalizing Mix Of Mustard, Allspice, And Worcestershire Sauce.

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