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.
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