While the cool, crisp air sets in, this stew will fill your kitchen with an aroma of fall flavors and help to warm you and your family. Spices used compliment butternut and beef nicely, if you prefer, lamb could be used instead of the beef. I like to serve this stew either plain, or, over brown rice with a dollop of Greek yogurt. —lapadia
4-6, depending on serving size
2-1/2 cups cubed butternut squash
2 pounds chuck beef or tri-tip, cubed (I now like using tri-tip, since first making this recipe, years ago)
Flour for coating the meat (I like to use Wondra)
1/2 cup olive oil on hand – use 3 tablespoons for each layer of meat to be browned
1 cup minced onion
2 crushed garlic cloves
1 teaspoon cinnamon
1 teaspoon minced ginger
1/2 teaspoon ground cardamom
1/4 teaspoon clove
1/4 teaspoon nutmeg
1/2 vanilla bean, split and scraped
Pinch of cayenne pepper
2 cups beef stock
1 cup misc. fresh garden vegetables of your choice (I like green beans)
1-1/2 tablespoon cornstarch
3 tablespoons water
In This Recipe
Dredge meat with flour and brown in a Dutch oven.
Brown 1 layer of meat at a time in 3 tablespoons of oil, this usually takes 2 (maybe 3) times. Take meat out with a slotted spoon, set aside.
Pour off all but 2 tablespoons of the fat remaining in the Dutch oven.
Add the minced onion and sauté until tender.
Add the meat, garlic and all the spices into the pot; incorporate all ingredients..
Add beef stock to the pot; simmer covered until meat is close to tender, about 1 hour.
Add the squash and misc garden vegetables; simmer, covered until completely tender, about 1 hour.
At the point the meat, squash and vegetables are completely tender, dissolve the cornstarch in water. Add to the stew. Stir until thickened
* Recipe inspired from “Too many Tomatoes, Squash, Beans, and Other Good Things” published - 1976.