In a large saucepot, heat oil and brown meat. Stir in the remaining Beef Stew Mixture ingredients, adding enough water to cover 1 inch over the meat. Bring to a boil, reduce heat, and simmer for 1 1/2 hours. Separate meat from broth; refrigerate both overnight. Skim off fat from broth. Combine meat, broth, and Squash Mixture. Bring to boil, reduce heat, simmer for 30 minutes or until squash is cooked. In a small mixing bowl, mix cornstarch with water. Thicken stew with cornstarch mixture; season to taste with salt. Garnish with green onions and Chinese parsley. Makes 6 servings.
Approximate Nutrient Analysis per serving (based on lean stew meat and not including salt to taste):
450 calories, 13 g fat, 3.5 g saturated fat, 105 mg cholesterol, 650 mg sodium, 32 g carbohydrate, 5 g fiber, 7 g sugar, 45 g protein
Approximate Nutrient Analysis per serving (based on higher fat stew meat and not including salt to taste):
650 calories, 38 g fat, 14 g saturated fat, 120 mg cholesterol, 650 mg sodium, 32 g carbohydrate, 5 g fiber, 7 g sugar, 40 g protein
