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.
FIRESIDE BEEF STEW WITH SQUASH RECIPE - (4.5/5)
Provided by á-174535
Number Of Ingredients 14
Steps:
- Trim fat from meat. Cut meat into 1-inch pieces. In a 3.5 to 4.5-quart slow cooker combine meat, squash, onions, and garlic. Stir in broth, tomato sauce, Worcestershire sauce, dry mustard, the 1/4 teaspoon black pepper, and the allspice. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. If using low-heat setting, turn to high-heat setting. In a small bowl combine cold water and cornstarch. Stir cornstarch mixture and frozen green beans into meat mixture. Cover and cook about 15 minutes more or until thickened. If desired, sprinkle each serving with freshly ground black pepper to taste.
BRANDON'S SQUASH SURPRISE
Mashed delicata squash that is so yummy you'll think you were eating mashed sweet potatoes!
Provided by HILLARYA
Categories Side Dish Vegetables Squash
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Place squash in a large saucepan with enough water to cover. Bring to a boil, and cook 10 minutes or until tender. Drain, and cool slightly. When cool enough, remove the skin.
- Transfer squash to a medium bowl. Mix in the honey, dark brown sugar, cinnamon, and allspice. Mash together thoroughly, and serve warm.
Nutrition Facts : Calories 137 calories, Carbohydrate 36 g, Fat 0.3 g, Fiber 4.4 g, Protein 1.9 g, Sodium 8.3 mg, Sugar 16.7 g
JAPANESE-STYLE BEEF STEW WITH WINTER SQUASH
Beef stewed in dashi and mirin seems lighter and more delicate than beef stewed in stock or wine. It's a dish that's filling enough to satisfy on a fall or winter day but doesn't have the heaviness sometimes associated with pot roasts and stews. Serve it with prepared Japanese mustard or wasabi on the side.
Yield makes 4 servings
Number Of Ingredients 8
Steps:
- In a large skillet, preferably nonstick, over medium-high heat, sear the meat until nicely browned; do it in 2 or 3 batches to avoid crowding. It will take only 5 minutes per batch, since it's sufficient to brown the meat well on one side. As you finish, transfer the chunks to a medium casserole.
- When the meat is all browned, add the dashi to the skillet and cook over high heat, stirring and scraping occasionally, until all the solids are integrated into the liquid. Pour into the casserole with the soy sauce, mirin, ginger, and a couple of grinds of pepper. Peel the lemon and add the peel to the mixture; juice the lemon.
- Cover and cook on top of the stove (or in a preheated 350°F oven), maintaining a steady simmer. Stir after 30 minutes and begin to check the meat at 15-minute intervals.
- When the meat is tender, or nearly so, stir in the squash and continue to cook as before, checking every 15 minutes, until the squash is tender but not mushy. Add salt if necessary, then stir in the reserved lemon juice and serve.
- Combine 1 piece dried kelp (kombu), about 3 inches long, with 2 cups of water in a small pan over medium heat. Don't allow the mixture to come to a boil; as soon as it is about to, turn off the heat and remove the kelp. Stir in 1/2 to 1 cup dried bonito flakes, let sit for a couple of minutes, then strain. Use the dashi immediately, or refrigerate for up to 2 days.
BEEF STEW WITH BUTTERNUT SQUASH
Make and share this Beef Stew With Butternut Squash recipe from Food.com.
Provided by Ck2plz
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a 4-qt saucepan over medium-high heat. Add beef and cook until browned on all sides, about 5 minutes. Transfer meat to a plate, leaving juices in saucepan.
- Add onion; cook, stirring, until translucent, about 6 minutes.
- Add garlic and ginger; cook, stirring, 1 minute more.
- Return beef to pot; stir in squash, tomatoes, sauce, broth, cumin, cinnamon and pepper flakes. Bring to a boil; reduce heat to low. Cover; simmer until beef is tender, 30 to 35 minutes.
- Divide couscous and stew among 4 bowls. Sprinkle with almonds and parsley.
Nutrition Facts : Calories 354.6, Fat 15.3, SaturatedFat 3.5, Cholesterol 72.6, Sodium 116.1, Carbohydrate 29.1, Fiber 6.1, Sugar 9.8, Protein 29.3
EASY BEEF STEW WITH BUTTERNUT SQUASH
Butternut squash and carrots lend sweetness to this savory fall stew. And that hint of zest in the broth? That's BBQ sauce.
Provided by My Food and Family
Categories Home
Time 2h30m
Yield 7 servings, 1 cup each
Number Of Ingredients 12
Steps:
- Heat oven to 350ºF.
- Heat 2 Tbsp. oil in large skillet over medium-high heat. Add meat; cook 5 min. or until evenly browned, stirring occasionally. Remove meat from skillet; set aside.
- Add remaining oil, onions and garlic to skillet; cook 5 min. or until onions are crisp-tender. Add flour; cook and stir 1 min. Add beef broth; cook 5 min. or until thickened, stirring frequently to scrape browned bits from bottom of skillet. Add carrots, barbecue sauce, thyme and bay leaf; stir. Bring to boil. Remove from heat. Stir in meat. Spoon into 3-qt. casserole sprayed with cooking spray.
- Bake 1-1/4 hours. Add potatoes and squash; cover. Bake additional 45 min. or until meat is tender. Remove and discard bay leaf.
Nutrition Facts : Calories 290, Fat 11 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 18 g
AROMATIC BEEF STEW WITH BUTTERNUT SQUASH
Make and share this Aromatic Beef Stew With Butternut Squash recipe from Food.com.
Provided by shelshel0110
Categories Meat
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large saucepan over med-high heat.Add beef and cook until brown on all sides. Transfer meat to plate, leaving juices in saucepan.
- Add onion. Cook, stirring, until translucent. Add garlic & ginger Cook 1 more minute.
- Return beef to pot. Stir in squash, tomatoes, tomato sauce, broth, cumin, cinnamon, and pepper flakes.
- Bring to a boil. reduce heat to low. Cover and simmer until beef is tender (30-60 min).
- Divide cous cous and stew among 4 bowls. Top with almonds and parsley.
- Enjoy!
Nutrition Facts : Calories 1461.8, Fat 92, SaturatedFat 35, Cholesterol 112.7, Sodium 690.8, Carbohydrate 127.5, Fiber 12.8, Sugar 9.6, Protein 31.7
BEEF AND BUTTERNUT SQUASH STEW
Make and share this Beef and Butternut Squash Stew recipe from Food.com.
Provided by SilverML8
Categories One Dish Meal
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 727.4, Fat 21, SaturatedFat 6.1, Cholesterol 145.2, Sodium 1234.7, Carbohydrate 30.1, Fiber 3.6, Sugar 7.3, Protein 54.1
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