Saturday, November 27, 2010

Beef and butternut squash stew

1 chopped onion
a few minced cloves of garlic
olive oil/bacon fat
1-2 lbs stew beef
a handful of chopped sundried tomatoes
1 roasted butternut squash
rosemary, thyme, salt and pepper
1 cup port
beef or chicken broth

Heat the few tablespoons olive oil or bacon fat, and saute the onion and garlic until soft. Add the rosemary and thyme. Add the beef, and cook until browned on the edges (maybe five minutes). Deglaze with the port. (Red wine would work well, too.) Add the already-roasted butternut squash, diced into big pieces, and the sundried tomatoes. Add enough broth to float the whole thing. Cook down, covered, for about an hour. Season with salt and pepper to taste.

This is a great winter stew. Last time I made it, the butternut squash essentially fell apart after roasting. I threw all the mush into the stew pot, and instead of chunks of beef and squash, I got chunks of beef. The squash virtually disappeared into the sauce, but it gave the whole thing a really divine sweetness.

Also, check out these other butternut squash recipes on Foodista!

Butternut Squash on FoodistaButternut Squash

1 comment:

  1. This sounds delicious.I came across your site from the foodieblogroll and I'd love to guide Foodista readers to your site. I hope you could add this butternut squash widget at the end of this post so we could add you in our list of food bloggers who blogged about recipes with butternut squash,Thanks!