Beef & Butternut Squash Stew

Recipe by: Roche Bros

Servings

Prep time

25 minutes

Cook time

2 minutes

Calories

384 kcal

Directions

In large bowl, combine 3 tablespoons flour, ¾ teaspoon salt and ½ teaspoon pepper; add beef and toss to coat. In large saucepot, heat 2 tablespoons oil over medium-high heat. In 2 batches, shaking off excess flour, add beef to saucepot, and cook 4 minutes or until beef is browned, stirring occasionally. With slotted spoon, transfer beef to large bowl.
Add remaining 1 tablespoon oil, carrots, onion and squash to saucepot; reduce heat to medium and cook 5 minutes or until onion begins to soften, stirring occasionally. Add mushrooms; cook 5 minutes or until mushrooms have released their moisture, stirring occasionally. Add garlic, cook 1 minute, stirring occasionally.
Add 1 cup stock; cook 1 minute, scraping browned bits from bottom of saucepot with wooden spoon. Stir in remaining 2 tablespoons flour and 3 cups stock. Add beans, tomatoes with their juice, rosemary sprigs, bay leaf, remaining ¼ teaspoon each salt and pepper, and beef with any drippings in bowl; heat to a boil.
Reduce heat to medium-low; cover and cook 1 hour. Uncover; cook 45 minutes or until beef and vegetables are tender, stirring occasionally. Remove and discard rosemary sprigs and bay leaf before serving. Makes about 14 cups.