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.
HALLOWEEN STEW WITH PORK AND BUTTERNUT SQUASH
I threw this stew together once during October and it was just the thing I needed to warm me up and get me ready for Halloween. Serve with your favorite bread!
Provided by Jennifer Reeve
Categories Soups, Stews and Chili Recipes Stews Pork
Time 2h45m
Yield 10
Number Of Ingredients 18
Steps:
- Heat 2 tablespoons olive oil in a large pot over medium heat. Heat another 2 tablespoons oil in a skillet over medium heat.
- Toss the pork loin with the flour in a bowl to coat the pork evenly.
- Cook and stir the pork in the hot oil in the large pot until browned on all sides, 5 to 7 minutes. Meanwhile, cook and stir the onions in the hot oil in the skillet until soft and brown, about 10 minutes.
- Pour the chicken stock into the large pot with the pork loin; add the browned onions, butternut squash, garlic cloves, minced garlic, baby carrots, celery, black olives, and crimini mushrooms. Bring the chicken stock mixture to a boil and reduce heat to medium low. Stir the Cabernet Sauvignon wine, sage, oregano, thyme, rosemary, and basil into the mixture. Place a cover on the pot and allow the mixture to simmer until fragrant and the pork loin is very tender, 2 to 3 hours.
Nutrition Facts : Calories 384.4 calories, Carbohydrate 31.9 g, Cholesterol 46 mg, Fat 20 g, Fiber 7.2 g, Protein 20.6 g, SaturatedFat 3.8 g, Sodium 1501.6 mg, Sugar 6.3 g
SLOW-COOKER SQUASH STEW
Provided by Food Network Kitchen
Time 8h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 4 to 5 minutes. Stir in the tomato paste and red pepper flakes and cook 1 minute. Stir in 1/2 cup water, scraping up any browned bits. Transfer the contents of the skillet to a 6-quart slow cooker.
- Add the chickpeas, squash, chard stems (not the leaves), the parmesan rind, if using, 2 teaspoons salt and 7 cups water to the slow cooker. Stir, then cover and cook on low, 8 hours.
- Just before serving, lift the lid and stir in the chard leaves; cover and continue cooking 10 more minutes. Season with salt and pepper, and stir to slightly break up the squash. Discard the Parmesan rind, if used. Ladle the stew into bowls; top with the grated parmesan, if desired, and serve with bread and/or lemon wedges.
PORK AND BUTTERNUT SQUASH STEW
Steps:
- Preheat oven to 325. Season pork. In large, non-reactive casserole, heat 1 tablespoon olive oil and brown 1/2 of pork on all sides. Remove to plate. Add 1 more tablespoon olive oil. Brown remaining pork, remove to plate. Add remaining tablespoon olive oil to casserole. Add onions and saute until softened, 10 minutes. Add garlic, cumin, crushed red pepper and bay leaf and cook over medium heat one minute. Add wine and boil until reduced by half. Stir in tomatoes, reduced chicken stock, and the pork. Bring to simmer, cover with and inverted lid of foil, put lid on pan and transfer to oven. Bake for one hour. Remove from oven, place on top of stove and add the butternut squash. Cook over medium heat 15-20 minutes or until squash is tender. Just before serving, remove bay leaf. Season with salt, pepper and cider vinegar. Garnish with cilantro.
PORK AND WINTER SQUASH STEW
We love pork at our house, and this is one of my family's favorite pork recipes, and I make this quite often in the cold months, you could use just about any cut of boneless pork meat that you have on hand for this recipe...this will become one of your favorites, I am sure.
Provided by Kittencalrecipezazz
Categories Stew
Time 1h55m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a 4-qt Dutch oven, heat 2 tbsp oil over med-high heat.
- Brown the pork; remove from pan.
- Drain and set aside.
- Heat the remaining oil in the same pan, or use the same oil from the pork.
- Saute onion and garlic for 2 minutes.
- Return the pork to the pot.
- Add mushrooms, carrots, tomatoes and seasonings; bring to a boil.
- Reduce heat; cover and simmer for 1 hour.
- Add squash; simmer, uncovered for 30 minutes, or until tender.
- Serve over egg noodles if desired.
Nutrition Facts : Calories 536, Fat 32.3, SaturatedFat 9.3, Cholesterol 101.3, Sodium 425.1, Carbohydrate 30.9, Fiber 5.8, Sugar 13.1, Protein 32.9
PORK AND SQUASH STEW
Hearty, savory winter stew.
Provided by Jeff
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h25m
Yield 10
Number Of Ingredients 16
Steps:
- Heat vegetable oil in a large stock pot over medium heat. Brown the pork cubes in the hot oil, about 10 minutes. Cook and stir onion and garlic with pork until onion is pork is no longer pink in middle, about 5 minutes.
- Bring 2 cups chicken broth and 2 cups beef broth to a boil in a separate saucepan. Stir rosemary, sage, bay leaves, and thyme into broth mixture; continue cooking at a boil until broth is reduced by half, about 10 minutes. Pour reduced broth into pork mixture along with remaining 2 cups chicken and beef broth. Bring to a boil.
- Stir butternut squash, potatoes, carrots, and celery into soup. Reduce heat to low and simmer until squash is tender, 10 to 15 minutes.
- Stir apples into soup and simmer until tender, about 10 minutes; season with salt and black pepper. Remove pot from heat and let soup cool for 10 minutes before serving.
Nutrition Facts : Calories 303.7 calories, Carbohydrate 43 g, Cholesterol 37.6 mg, Fat 8.8 g, Fiber 6.7 g, Protein 15.7 g, SaturatedFat 2.5 g, Sodium 764.7 mg, Sugar 8.8 g
HARVEST BUTTERNUT & PORK STEW
Cure your craving for something different with a savory stew that's tasty with warm bread. -Erin Chilcoat, Smithtown, New York
Provided by Taste of Home
Categories Dinner
Time 8h20m
Yield 6 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In a large resealable plastic bag, combine 1/3 cup flour, paprika, salt and coriander. Add pork, a few pieces at a time, and shake to coat., In a large skillet, brown pork in oil in batches; drain. Transfer to a 5-qt. slow cooker. Add the squash, tomatoes, corn, onion, vinegar and bay leaf. In a small bowl, combine broth and remaining flour until smooth; stir into slow cooker., Cover and cook on low for 8-10 hours or until pork and vegetables are tender. Stir in edamame; cover and cook 30 minutes longer. Discard bay leaf.
Nutrition Facts : Calories 371 calories, Fat 16g fat (5g saturated fat), Cholesterol 67mg cholesterol, Sodium 635mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges
PORK AND WINTER SQUASH STEW
Meet the Cook: Here in the high desert area of California, we do get snow. So this stew's especially popular in winter! My husband and I have one daughter, 12. -Evelyn Plyler, Apple Valley, California
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven or saucepan, brown pork in 1 tablespoon of oil. Remove from pan; drain. Heat remaining oil in the same pan over medium heat. Saute onion and garlic for 3 minutes. , Return pork to pan. Add the mushrooms, carrots, tomatoes and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add squash; simmer, uncovered for 30 minutes or until meat and vegetables are tender. Serve with noodles if desired.
Nutrition Facts : Calories 298 calories, Fat 14g fat (0 saturated fat), Cholesterol 60mg cholesterol, Sodium 393mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
SOUTH AMERICAN BUTTERNUT SQUASH STEW
This iconic South American stew, called locro, is the perfect hearty winter meal when served with hot crusty bread. Roasted squash seeds add crunch.Locro (from the Quechua ruqru) is a hearty thick stew popular along the Andes mountain range. The dish is a common plate for the Peruvian cuisine, which at one point held the center of the Inca empire. It is also one of the most typical Argentine dishes prepared by the different native Indian tribes at a time of the Spanish conquest. Its origin dates to before the Spanish colonial times. Locro at the table, with quiquirimichi and bread.The defining ingredients are corn, some form of meat (usually beef, but sometimes beef jerky or chorizo), and vegetables. Other ingredients vary widely, and typically include onion, beans, squash or pumpkin. It is mainly eaten in winter and is therefore has a greater caloric value. In Argentina it spread from the Cuyo region to the rest of the country. It is considered a national dish and is often served on May 25, the anniversary of the May Revolution. Recipe CuisineAtHome Magazine, Issue 79, February 2010 edition. Locro being served at Simoca market, ArgentinaIn some parts, such as in the Santiago del Estero Province of Argentina, a red hot sauce made from red peppers and paprika known as quiquirimichi is served on the side.
Provided by Manami
Categories Chowders
Time 1h30m
Yield 12 cups, 8 serving(s)
Number Of Ingredients 17
Steps:
- Peel squash using a potato peeler.
- Cut squash in half; remove seeds and reserve to roast.
- Dice squash flesh into 1-inch pieces; set aside.
- Heat 1/4 cup oil in large pot over medium heat.
- Add sausage; cook breaking up chunks with a wooden spoon, until sausage is brown on allsides, about 10 minutes.
- Add garlic; cook 1 minute longer.
- Stir in squash, tomatoes, broth, jalapeo, oregano, and smoked paprika.
- Partially cover pot; reduce heat to medium low.
- Cook stew, stirring occasionally, until squash is almost tender, about 20 minutes.
- Add beans and corn.
- Partially cover pot, cook 10 minutes longer.
- Stir in cilantro.
- Season stew with salt & pepper. (Serve hot sauce on the side).
- TO ROAST SQUASH SEEDS:.
- Preheat oven to 350ºF.
- Line a baking sheer with parchment paper.
- Rinse reserved seeds to remove any fibrous strands.
- Dry seeds with paper towels.
- Toss seeds with1 T extra-virgin olive oil; season with salt and pepper.
- Roast seeds on prepared baking sheet for 15 minutes.
- GARNISH:.
- Crumbled feta cheese or Cotija cheese.
- Roasted squash seeds.
Nutrition Facts : Calories 426.5, Fat 22.9, SaturatedFat 6.5, Cholesterol 32.4, Sodium 774.9, Carbohydrate 45, Fiber 7.2, Sugar 10.2, Protein 15.5
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