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Prep and Cook time: 3 - 3 1/2
hours
Makes: 6 servings
Butternut squash is added to this thick, meaty stew for sweetness and its natural thickening ability. Refrigerating the stew overnight will further improve the flavor, while making it easier to remove excess fat. Buttermilk biscuits and parslied rice make perfect accompaniments.
Ingredients
1/2 cup all-purpose flour
3 pounds Rancher's Reserve beef chuck, cut into 1 1/2-inch pieces
5 tablespoons olive oil
1/4 cup red wine vinegar
2 large yellow onions, thinly sliced
2 carrots, peeled, thinly sliced
2 cups beef broth
1 cup dry red wine
1/4 cup tomato paste
2 cloves garlic, minced
1 bay leaf
4 fresh parsley sprigs
1 sprig fresh sage or 1/2 teaspoon dried
1 pound butternut squash, peeled, seeded, cut into bite-size pieces
10 ounces fresh pearl onions, peeled
1 tablespoon finely chopped fresh parsley
salt and pepper
Instructions
1. Spread the flour on a large plate. Coat the
beef with the flour and shake off the excess.
2. Heat 4 tablespoons olive oil in a large, heavy, nonstick pot over medium-high
heat. Working in batches, add the beef and cook until browned on all sides,
about 7 minutes. Using tongs or a slotted spoon, transfer the beef to a plate.
3. Add the vinegar to the pot and cook over medium-high heat, scraping up any
browned bits from the pot bottom. Add the remaining 1 tablespoon olive oil and
the onions. Sauté over medium-high heat, stirring occasionally, until browned,
about 15 minutes.
4. Add the carrots to the pot and sauté until slightly softened, about 3
minutes. Add the broth, wine, tomato paste, garlic, bay leaf, parsley sprigs and
sage. Reduce the heat to medium-low, cover and simmer, stirring occasionally,
until the meat is almost tender, 1 1/2 to 2 hours.
5. Add the butternut squash to the stew. Cover and simmer until the squash and
meat are tender when pierced with a fork, about 15 minutes. Add the pearl onions
and cook until just tender, about 5 minutes longer. Stir in the chopped parsley.
Season the stew to taste with salt and pepper.
6 Spoon into bowls and serve.
Nutritional Information
Calories: 686
Fat: 34g
Carbohydrates: 34g
Cholesterol: 163mg
Sodium: 169mg
Protein: 53g
Fiber: 5g
% Cal. from Fat: 45%
% Cal. from Carbs: 20%
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