One-Pot Wonders

Harvest Stew

by:
February  9, 2011
0
0 Ratings
Harvest Stew
  • Serves 6-8
Author Notes

This recipe was inspired by a variation on Shepherd’s Pie in Eating Well Magazine. They substituted mashed squash for the potatoes, and spinach for the peas. I liked the new ingredients, but didn’t like the pie’s texture, nor the fact that it used too many pans. (I wash dishes by hand & always take this into account.) I wondered if I could make a one-pot recipe with a similar flavor profile that hopefully tasted even better. I substituted ground bison for the beef (one of my favorite meats), chunks of butternut squash for the squash puree (more flavor & lovely texture), real garlic instead of powdered (obviously) & chose a tomato-broth base. The result is a simple stew that takes less than an hour to make from start to finish, and although the ingredient list is short, is full of flavor. A couple of tips: if you don’t make your own vegetable broth, get a jar of Organic Better than Bouillon – it makes a quick & flavorful broth. Also, if the thought of peeling a butternut squash makes you wince, buy yourself a Kuhn Rikon Swiss Peeler. It glides over the curves of the squash with ease & it will change your life! (Or at least be the best $5 you ever spent.) —Blissful Baker

What You'll Need
Ingredients
  • 1 tablespoon olive oil
  • 1 large onion (peeled & chopped)
  • 1/2 head of garlic (peeled & minced)
  • 1-1/2 pounds ground bison
  • 2 pounds butternut squash (peeled & cubed)
  • 30 ounces canned tomato sauce (I like Muir Glen)
  • 2 cups vegetable broth
  • 1/2 teaspoon sea salt
  • 10 ounces fresh baby spinach
Directions
  1. Chop onion & garlic & place in large soup pot with olive oil. Cook over medium heat for a few minutes, to soften.
  2. Add bison & brown both sides, cutting meat into chunks in the process.
  3. Add tomato sauce, broth & salt. Bring to boil & then reduce to simmer.
  4. Peel & de-seed squash. Chop into cubes & add to pot. Simmer for 30 minutes
  5. Add baby spinach last, cooking for just 1-2 minutes, until wilted.
  6. Serve!
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4 Reviews

dymnyno
dymnyno February 14, 2011
Nice flavors! Bison is very lean, isn't it? I like the addition of the sweet squash and adding the spinach last to keep it green and fresh tasting.
 
Blissful B.
Blissful B. February 14, 2011
Yes, bison is lean yet flavorful -- a rare combination. I actually prefer it to beef.
 
AntoniaJames
AntoniaJames February 9, 2011
This looks delicious! I love the dark, rich colors (orange of the squash and green of the spinach, with the red of the sauce), and your great tip about the peeler. Thanks so much for posting this. ;o)
 
Blissful B.
Blissful B. February 10, 2011
You're welcome! I feel like a Food52 toddler posting my first recipe.