WINTER SQUASH BEEF STEW
- 2 pound chuck roast, cubed
- 2 tablespoons (wheat) flour
- 2 potatoes, cubed
- 3 carrots, diced
- 3 cloves garlic, minced
- 1 onion, diced
- 1 acorn squash, peeled and cubed
- 1 butternut squash, peeled and cubed
- 1 tablespoon worcestershire
- 1 tablespoon dried thyme
- 3 cups beef broth
- 3 tablespoons balsamic vinegar
- 1 tablespoon butter
- Olive oil
- Salt & pepper
- Preheat oven to 400 degrees.
- Drizzle butternut squash and acorn squash with olive oil. Season with salt & pepper. Arrange in an even layer on a baking sheet. Roast for 30 minutes.
- Toss chuck roast in flour and season with salt & pepper. Brown in a stock pot over medium heat with butter.
- Add potatoes, garlic, carrot, and onion to stock pot. Cook for 2-3 minutes.
- Add worcestershire, thyme, broth, balsamic vinegar, and roasted squashes to pot.
- Simmer on low for 25-30 minutes. Season with salt & pepper.
Recipe by Rachel Schultz at https://rachelschultz.com/2014/12/23/winter-squash-beef-stew/
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