Posted on Jan 18th, 2011 in
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So, I've been a little obsessed with Butternut Squash lately. It all started when I made that savory
Golden Winter Soup for Book Club. I ended up with too much Butternut Squash, so I decided to try out this recipe for
Squash, Chickpea and Red Lentil Stew in the crockpot. Notice that I didn't blog about that dish and I'll let you guess why. So I used the leftover Butternut Squash, but I didn't have quite enough so I bought some more, pre-packaged this time. But then I ended up with even more leftover squash! Do you see the cycle I was stuck in? I decided to break the cycle by using up the remaining squash to make a delicious
Squash, Potato and Beef Stew adapted from a Cooking Light recipe.
This stew was
really, really tasty and complex. The spices created layers and layers of flavor that shifted with each bite creating a really delightful experience. If you are in the mood for a hearty, spicy stew on these cold winter nights, then you should definitely try this out!
You'll Need:
- 3 teaspoons paprika
- 2 teaspoon ground cinnamon
- 1 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon crushed red pepper
- 1/2 teaspoon freshly ground black pepper
- 1 (2 pounds) beef shoulder roast or petite tender roast, trimmed and cut into 1-inch cubes
- 2 tablespoon olive oil
- 5 shallots, quartered
- 4 garlic cloves, chopped
- 1/2 cup fat-free, lower-sodium chicken broth
- 1/2 cup red wine
- 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
- 3 cups (1-inch) cubed peeled butternut squash (about 1 pound)
- 1 large cubed peeled russet potato
Directions:
1. Combine first 6 ingredients in a medium bowl. Add beef; toss well to coat.
2. Heat oil in a Dutch oven, or large heavy stockpot over medium-high heat. Add beef and shallots; cook 4 minutes or until browned, stirring occasionally.
3. Add garlic; cook 1 minute, stirring frequently.
4. Stir in broth, red wine and tomatoes; bring to a boil. Cook 5 minutes.
5. Add squash and potato; cover, reduce heat, and simmer 30 minutes or until squash is tender.
Note: This stew could easily be turned into a Crockpot Creation. Follow steps 1-3 and then transfer to the crockpot. Add remaining ingredients and cook on low for several hours.
now it's ready to eat!
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