Ingredients
The following ingredients have 5 Servings
- 2-1/2 cups cubed butternut squash
- 2 pounds chuck beef or tri-tip, cubed (I now like using tri-tip, since first making this recipe, years ago)
- Flour for coating the meat (I like to use Wondra)
- 1/2 cup olive oil on hand – use 3 tablespoons for each layer of meat to be browned
- 1 cup minced onion
- 2 crushed garlic cloves
- 1 teaspoon cinnamon
- 1 teaspoon minced ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon clove
- 1/4 teaspoon nutmeg
- 1/2 vanilla bean, split and scraped
- Pinch of cayenne pepper
- 2 cups beef stock
- 1 cup misc. fresh garden vegetables of your choice (I like green beans)
- 1-1/2 tablespoon cornstarch
- 3 tablespoons water
Instruction
- Dredge meat with flour and brown in a Dutch oven.
- Brown 1 layer of meat at a time in 3 tablespoons of oil, this usually takes 2 (maybe 3) times. Take meat out with a slotted spoon, set aside.
- Pour off all but 2 tablespoons of the fat remaining in the Dutch oven. Add the minced onion and sauté until tender.
- Add the meat, garlic and all the spices into the pot; incorporate all ingredients..
- Add beef stock to the pot; simmer covered until meat is close to tender, about 1 hour.
- Add the squash and misc garden vegetables; simmer, covered until completely tender, about 1 hour.
- At the point the meat, squash and vegetables are completely tender, dissolve the cornstarch in water. Add to the stew. Stir until thickened
- * Recipe inspired from “Too many Tomatoes, Squash, Beans, and Other Good Things” published - 1976.
