Beef & Butternut Squash Stew - Recipe from Price Chopper
Beef & Butternut Squash Stew
Warm up with this flavorful stew recipe. Found in our Gatherings Healthy 2021 Magazine.
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Warm up with this flavorful stew recipe. Found in our Gatherings Healthy 2021 Magazine.
- In large bowl, combine 3 tablespoons flour, ¾ teaspoon salt, and ½ teaspoon pepper; add beef and toss to coat. In large saucepot, heat 2 tablespoons oil over medium-high heat. In 2 batches, shaking off excess flour, add beef to saucepot, and cook 4 minutes or until beef is browned, stirring occasionally. With slotted spoon, transfer beef to large bowl.
- Add remaining 1 tablespoon oil, carrots, onion, and squash to saucepot; reduce heat to medium and cook 5 minutes or until onion begins to soften, stirring occasionally. Add mushrooms; cook 5 minutes or until mushrooms have released their moisture, stirring occasionally. Add garlic; cook 1 minute, stirring occasionally.
- Add 1 cup stock; cook 1 minute, scraping browned bits from bottom of saucepot with wooden spoon. Stir in remaining 2 tablespoons flour and stock. Add beans, tomatoes with their juice, rosemary sprigs, bay leaf, remaining ¼ teaspoon each salt and pepper, and beef with any drippings in bowl; heat to boiling.
- Reduce heat to medium-low; cover and cook 1 hour. Uncover; cook 45 minutes longer or until beef and vegetables are tender, stirring occasionally. Remove and discard rosemary sprigs and bay leaf before serving. Makes about 14 cups.
- Chef Tip - Since cooking times may vary, if the meat is not tender after the specified cooking time, continue to cook the stew, checking the consistency of the meat every 15 minutes.
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