Friday, November 15, 2013

Winter Is Slowly Creeping In

Last Fall I made this recipe and most of us seemed to enjoy this hearty deliciousness.  I know the addition of butternut squash might scare some but it is a delicious add-in.  Don't skimp on it!  Serve this hearty and deliciousness tonight if you dare.  Serve with a crusty bread and a smear of butter.

Crockpot Beef & Butternut Squash Stew
adapted from:

1 1/2 lbs beef stew meat, chopped into 1inch pieces
1T canola oil
5 small potatoes, washed and chopped
3 large carrots, chopped into 1inch chunks
1t minced garlic
1 onion, chopped
10oz sliced cremini mushrooms (I think I skipped these)
1 (2.5lb) butternut squash, peeled and chopped (I used the pre-chopped stuff from Costco)
4cups beef broth
1 bay leaf
1T Worcestershire sauce
1T soy sauce
2t salt (omitted since soy is already very salty)
2t sugar
1/4 t black pepper
pinch of cayenne
1/2 t paprika
1/2 cup flour

Toss meat in flour. Brown meat in a large skillet with oil.  Remove meat.  Saute onions and garlic until soft.  Place beef, onions and garlic on the bottom of the crockpot (5qt crockpot is the perfect size). Add bay leaf, squash, mushroom, carrots and potatoes.  Pour beef broth (combine with Worcestershire sauce, soy sauce, salt, sugar, paprika and cayenne) over all.  Cover and cook on LOW 8-10hours. Remove bayleaf before serving.

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