Friday, October 23, 2015

Beef & Squash Stew

After several cool days, it just seemed like a good time to make a beef stew in the crock pot.  I had a lone acorn squash sitting around waiting for a warm home and it found it.    I substituted the squash for the potatoes that I would normally add in and it turned out great.  I still added in some carrots and peas for a variety of vegetables since I had both on hand. 

Beef & Squash Stew
1# beef stew meat, cut down into bite-size pieces
2 tbsp extra virgin olive oil
¼ cup flour
½ tsp salt
¼ tsp freshly ground pepper
1 acorn squash,  peeled, seeded and cut into 1” cubes
¼ cup, minced
2 cloves garlic, minced
3 cups beef broth
1 cup carrots, peeled and sliced into coins
½ cup peas
½ tsp thyme
1 tsp parsley

Combine flour, salt and pepper in a bowl or plastic bag for coating the beef on all sides.  Place in the hot frying pan with the heated olive oil.  Brown beef pieces on both sides, before it’s completely cooked, add in the onions and garlic and cook all together.  Add into crock pot, along with the beef broth, thyme and parlsey.  Prepare you squash and carrots and add into the stew.  You can wait to add in the peas until ½ hour before serving.  Taste and see if additional salt and pepper are needed.