Beef Stew with Winter Squash
by Pamela Dunn
Ingredients
- 4 Cups - Stew Meat - Cubed to 1 inch. If chunks are larger reduce size by cutting across the grain to improve texture and flavor absorption
- 2 Tbsp - Dry Marjoram or Oregano
- 1 Cup - Onion - Diced
- 1 Cup - Celery - Coarsely Chopped
- 2-4 Cups - Mushrooms - Sliced (a Shitake/Button Blend is nice)
- 3 Cups - Winter Squash - Peeled and cubed to ½ inch. AmberCup, Butternut or Sugar Pumpkin will work equally well
- 2 Cups - Dry Sherry
- 2 Cups - Fat Free Stock - Low Sodium Preferred. Chicken keeps the flavor subtleties in tact.
- 2 Cloves - Sweet or Mild Garlic - Peeled and Thinly Sliced
- 2 Tbsp - Fresh Thyme Leaves - Use 1-2 Tsp Dry
- ½ Tsp - Hearty Salt - Kosher or Sea Salt
Preparation
- Rinse, Drain and pat Stew Meat with a paper towel until dry. Mix in Herbs. Do not add salt. Heat a heavy bottom, dry pan on high. Add Stew Meat to cover bottom of pan (this may take two batches). Let meat sear on first side before shaking pan to loosen.
- Strain any liquid gathering in pan into the crock pot. When meat is brown, thoroughly cooking is not necessary, transfer to the crock pot and cover with 1 cup Sherry and 1cup Stock and turn to high.
- De glaze the sauté pan w/ ¼ to ½ cup of sherry and add Onion & Celery stirring over medium heat until clear and soft adding stock to keep from sticking. Transfer to crock pot.
- Add remaining liquid to sauté pan, heat and add mushroom, salting lightly to draw liquid. Transfer when just softened to crock pot. Add Garlic. Cook on high until boiling. Turn to low and simmer ~90 minutes or until meat is tender and pulls apart easily.
- Add Squash and turn to high to simmer without the lid cooking squash until tender and reducing the liquid. Use instant potato flakes, ground flax meal or millet grits to thicken the gravy further if desired.
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