Beef and Butternut Squash Stew with Rosemary and Balsamic Vinegar104
Total Time50 min
Put one tsp. olive oil into pan, heat a minute and then saute onions until they soften and are just starting to brown.
Remove onions from pan, add second tsp. olive oil and beef cubes and saute until beef is well browned on all sides, about five minutes.
Pour in 1/4 cup water and scrape up any browned bits from bottom of pan. Then add sauteed onion, 2 cups squash cubes, rosemary, balsamic vinegar, and beef stock. Lower heat, cover pan, and cook at a gentle simmer until squash is dissolving into the liquid. (Depending on how well your pan lid fits, you may need to add a little water at this point.)
Cut remaining cup squash cubes in half again to make smaller pieces and add to stew. Taste for seasoning to see if you want to add a tiny bit more balsamic vinegar. Cook 20 minutes more or until squash is cooked through.
Season with salt and freshly ground black pepper and serve hot.
Amount Per Serving
% Daily Value *
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