Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Wednesday, October 8, 2008

Beef Stew with Butternut Squash

I love butternut squash and try to use it as much as I can during the autumn months. This beef stew with butternut is really good, and a nice departure from more traditional beef stew. I found the recipe here.

3 tbsp. olive oil
1 chopped onion
2 large minced cloves garlic
1 tsp. ground dried rosemary
1 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. pepper
2 pounds beef stew meat, cut into 1 inch cubes
1/4 cup white rice flour
1 cup dry red wine
1 pound butternut squash, trimmed and cut into 1 inch cubes
4 cups beef broth
1 tbsp. dried parsley flakes
french bread for serving

Heat olive oil in large soup pot over medium low heat. Add the onions through the pepper and cook until the onions are tender, about 5 minutes. Toss the beef in the rice flour. Turn up the heat to medium high and add the beef to the pot. Cook until the beef is browned, about 5 minutes. Add the wine to the pot, stirring up the brown bits off the bottom of the pot. Add the squash and the beef broth and stir, making sure the broth covers the beef and the butternut squash. Bring to a boil, then turn down the heat. Cover and simmer for about an hour, until the squash is cooked through. Season to taste with salt and pepper. Add the parsley and serve with french bread.

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