Beef & Butternut Squash Stew
October 18, 2018 • 0 comments
2 lbs boneless beef stew pieces 1 quart beef broth (4 cups)
1 Tbls oil (olive, hog lard, beef fat) 1 bay leaf
1 medium onion, chopped 1 Tbls Worcestershire sauce
1 tsp minced garlic 1 Tbls soy sauce
2 medium potatoes, peeled, cubed (sweet or Irish) 2 tsps salt
3 large carrots, peeled and cut into rounds 1/2 tsp black pepper
8 oz mushrooms, sliced 1/2 tsp paprika
2.5 lbs butternut squash, peeled and cubed
Brown the beef over medium high heat. Remove it from the pan; add onion and sauté until soft. Add garlic and sauté an additional 2 minutes. Add the broth, bay leaf, Worcestershire, soy, salt, pepper and paprika. Reduce the heat, cover tightly and simmer on low for 45 minutes.
Add potatoes, carrots, mushrooms and squash. Cover and simmer 20 additional minutes or until the vegetables are cooked through. Adjust salt and pepper, and serve.
Crock pot: (5 quarts, very full) Place the browned beef and the sautéed onion and garlic in the crock pot. Add other ingredients, except salt and pepper. Cover and cook on low for 8 to 10 hours. Just before serving, add salt and pepper to taste.