BEEF AND BUTTERNUT SQUASH STEW
Provided by Giada De Laurentiis
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.
BUTTERNUT SQUASH STEW WITH BEEF AND LENTILS
I personally hate butternut squash. My hubby loves it, and begged me for ages to find a way to cook it that I could enjoy. After many trials, this stew has stuck as a family favorite!
Provided by Stephanie Kilmon
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h15m
Yield 18
Number Of Ingredients 16
Steps:
- Add enough lightly salted water to cover butternut squash to a medium pot. Bring to a boil, then add squash and cook until soft, about 40 minutes. Drain.
- At the same time, bring 8 cups of salted water to a boil in a large soup pot. Add potatoes and cook until slightly soft but not mushy, 10 to 15 minutes. Drain.
- While the squash and potatoes boil, sprinkle roast with garlic powder, salt, and pepper.
- Heat 1 tablespoon oil in a skillet over medium-high heat. Add roast and brown on both sides, 5 to 7 minutes. Remove from the pan and set aside to rest. Add celery, carrots, onions, and garlic to the pan with remaining oil and saute until softened, about 5 minutes. Remove from heat.
- Slice beef into bite-sized pieces; add beef and juices to a large soup pot. Pour beef broth, celery mixture, corn, and green beans into the pot. Add drained potatoes and bring to a boil.
- Cover with a lid with a hole or set a lid slightly off-center to allow steam to get out. Reduce heat and simmer gently for about 1 1/2 hours. Add lentils and drained squash; let simmer for 10 minutes. Combine cold water and cornstarch in a bowl; stir well. Add to stew and stir thoroughly. Let simmer another 15 to 20 minutes and serve.
Nutrition Facts : Calories 154 calories, Carbohydrate 20.5 g, Cholesterol 11.4 mg, Fat 4.9 g, Fiber 5.4 g, Protein 8.3 g, SaturatedFat 1.5 g, Sodium 293.8 mg, Sugar 2.7 g
SPICED BEEF AND BUTTERNUT SQUASH STEW
Make and share this Spiced Beef and Butternut Squash Stew recipe from Food.com.
Provided by Chris Reynolds
Categories Stew
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a slow cooker, whisk together the tomato sauce, ginger, cumin, cinnamon, 1/2 C water, salt, and pepper. Stir in onion.
- Sprinkle beef with flour and add to the cooker. Toss to coat.
- Scatter the butternut squash over the top and cook, covered, until the beef is tender, 7-8 hours on low or 4-5 hours on high.
- Ten minutes before serving, prepare couscous according to package directions. Fold the chickpeas into the stew and cook, covered until heated through, about 3 minutes.
- Serve the stew over the couscous and sprinkle with cilantro.
BEEF, BARLEY, AND BUTTERNUT SQUASH STEW WITH BLUE CHEESE CROUTONS
Steps:
- Position a rack in center of oven and heat to 350 Season the beef with 1 tsp salt and 1\4 tsp pepper and then toss in large bowl with 2 tbs flour. Heat 1tbs of the butter and oil in a 5+1\2-6 qt Dutch oven over medium-high heat. Cok half the beef until browned on several sides. Using slotted spoon, transfer the beef to a plate, Repeat with teh remaining beef Melt 2 tbs of butter in the pot. Add the leeks, carrots, celery and a pinch of salt, reduce heat to medium and cook, stirring occasionally, until softened, about 10 minutes. Add the wine and cook , scraping up any browned bits with a wooden spoon, until evaporated, 7 to 8 minutes. Stir in remaing 3tbs flour and cook for one minute. Whisk in 5 cups broth, stir in the barley, bay leaves,sage ,nutmeg, 1\2 tsp salt and the beef along with any accumalted juices. Bring to a boil. Cove the pot snugly with foil and then a tight fitting lid and braise in the oven until the beef is almost tender, about 1 hour. Stir in the squash and remaining 1 cup broth. Cover with foil and lid and continue to braise until beef and squash are very tender, about 30 mintues more. Remove and dicard bay leaves from the stew an stir in the parsley and half and half. Season to taste with salt and pepper if want the croutons 3oz crumbled blue cheese ( about 3/4 cup) 3 tbs finely chopped walnuts 18 1\2 inch thick baguette slices In a small bowl combine the softened 1+1\2 tbs buter with the blue cheese, walnuts and 1\2 tsp petter. Spread mixture evenly onto the baguette slices. Transer to a baking sheet Position a rack about 8in from the broiler and heat the broiler on high. Broil until deep golden-brown and crisp (2-3 minutes) Serve with the stew
BEEF-AND-BUTTERNUT SQUASH STEW W/ QUINOA WITH WILTED SPINACH
Yield 6
Number Of Ingredients 11
Steps:
-  Brown beef in hot oil in a Dutch oven. Place beef, chile peppers, onion, garlic, tomatoes, and 4 cups water in a 6- or 7-quart slow cooker. Cover and cook on LOW 6 hours. Add squash. Cover and cook on LOW 1 more hour or until squash is tender. Divide into 6 servings. Note: If you prefer to use fresh whole butternut squash, choose 2 squash that weigh about 2½ lb each. Then peel and cube. Step-by-step photos of cubing fresh squash are available in the How To section of http://blog.emeals.com. ---------------------------------------------------------------------------------     Cook quinoa according to package directions. Stir in spinach and salt. Divide into 6 servings.
BEEF AND BUTTERNUT SQUASH STEW
Steps:
- In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.
SPICED BEEF AND BUTTERNUT SQUASH STEW
Categories Beef
Number Of Ingredients 13
Steps:
- 1 can tomato sauce 2 tsp. ground ginger 2 tsp. ground cumin ½ tsp. ground cinnamon kosher salt Pepper 1 large onion 2 lb. beef chuck 2 tsp. all-purpose flour ½ medium butternut squash 1 c. couscous 1 can chickpeas ½ c. roughly chopped fresh cilantro DIRECTIONS In a 5- to 6-quart slow cooker, whisk together the tomato sauce, ginger, cumin, cinnamon, 1/2 cup water, and 1/2 teaspoon salt; stir in the onion. Season the beef with 1/2 teaspoon each salt and pepper, then sprinkle with the flour. Add the beef to the slow cooker and toss to coat. Scatter the butternut squash over the top and cook, covered, until the beef is tender, 7 to 8 hours on low or 4 to 5 hours on high. Ten minutes before serving, prepare the couscous according to package directions. Gently fold the chickpeas into the stew and cook, covered, until heated through, about 3 minutes. Serve the stew over the couscous and sprinkle with the cilantro.
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