Spiced Beef And Butternut Squash Stew Food

BEEF AND BUTTERNUT SQUASH STEW

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.

GOAT AND BUTTERNUT SQUASH STEW

Steps:

• Mix cumin, coriander, ginger, sweet paprika, smoked sweet paprika, smoked hot paprika, and chile powder together in a bowl.
• Rub goat shank with about 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Heat coconut oil in a large Dutch oven over medium-high heat until melted and shimmering. Cook goat shank in hot oil until browned as completely as you can get it, 2 to 3 minutes per side. Remove shank to a bowl, reserving oil in the skillet.
• Reduce heat under the skillet to low. Cook and stir onion in the retained oil until soft, 7 to 10 minutes. Add butternut squash and garlic; cook and stir until the garlic is fragrant, about 1 minute. Sprinkle the cumin mixture over the squash mixture; cook and stir 1 minute more.
• Stir tomatoes, water, cinnamon stick, and saffron into the squash mixture; return goat shank to the Dutch oven, bring the liquid to a simmer, and cook until the goat meat is tender and falling from the bone, 90 minutes to 2 hours.
• Remove shank from Dutch oven to a cutting board. Strip meat from the bone and cut into bite-size pieces. Discard bone. Stir meat into the squash mixture, season with salt and pepper, and cook until the meat is reheated, about 5 minutes.

BUTTERNUT SQUASH BEEF STEW

Steps:

• Cook and stir bacon in large saucepan on medium heat until crisp. Remove from pan with slotted spoon; drain on paper towels.
• Heat dressing in same pan. Sprinkle meat with flour; add to pan. Cook until evenly browned, stirring occasionally. Add broth and tomatoes; bring to boil, stirring occasionally. Cover; simmer on low heat 1 hour. Add squash; cook 20 min. Add broccoli; cook 10 min. or until meat and squash are tender.
• Stir in bacon just before serving.

SPICED BEEF AND BUTTERNUT SQUASH STEW

Steps:

• In a slow cooker, whisk together the tomato sauce, ginger, cumin, cinnamon, 1/2 C water, salt, and pepper. Stir in onion.
• Sprinkle beef with flour and add to the cooker. Toss to coat.
• Scatter the butternut squash over the top and cook, covered, until the beef is tender, 7-8 hours on low or 4-5 hours on high.
• Ten minutes before serving, prepare couscous according to package directions. Fold the chickpeas into the stew and cook, covered until heated through, about 3 minutes.
• Serve the stew over the couscous and sprinkle with cilantro.

SPICED BUTTERNUT SQUASH STEW WITH COUSCOUS

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and golden, about 10 minutes. Add the garlic, tomatoes, and spices and cook until the cinnamon stick unfurls and the tomatoes are cooked down, about 3 minutes. Add the squash, chickpeas, broth, lemon zest, and raisins and bring to a simmer. Cook, partially covered, until the squash is fork tender, about 25 minutes. Stir in the spinach and cook until wilted, about 3 minutes. Add the lemon juice and season, to taste.
• Meanwhile, make the couscous. Bring the broth to a boil with the salt and pepper in a small saucepan. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the water has been absorbed and the couscous is plump, about 5 minutes.
• Fluff the couscous with a fork and mound it in 4 soup bowls. Spoon some butternut squash stew over each portion, top with almonds, and serve.

BUTTERNUT BEEF STEW

Steps:

• In a large skillet, brown meat in oil on all sides; drain. Transfer to a 3-qt. slow cooker. Stir in the squash, cabbage, red pepper and celery. , In a blender, combine tomatoes and brown sugar. Cover and process until blended. Pour over vegetables. Combine the broth, adobo sauce, oregano, salt and pepper; add to slow cooker. , Cover and cook on low 7-8 hours, until meat and vegetables are tender.

EASY BEEF STEW WITH BUTTERNUT SQUASH

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.

SPICED BUTTERNUT SQUASH STEW

Steps:

• In a medium saucepan, heat oil and add onion. Saute onion until soft and caramel colored. Add garlic, tomatoes, cinnamon, allspice, and crushed red pepper until tomatoes break down. Add butternut squash, garbanzos, broth, and raisins. Bring to a simmer and cook for about 25 minutes, or until the squash is tender. Add spinach, lime juice and season to taste.
• Serving suggestions: top with sliced almonds, or serve on top of whole wheat couscous or basmati rice.