adventures of an american housewife in the south of france

Layers of Flavor: Spicy Squash, Potato and Beef Stew

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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