Beef and Butternut Squash Stew with Rosemary and Balsamic Vinegar

Beef and Butternut Squash Stew with Rosemary and Balsamic Vinegar

104

Ingredients

  • 1 medium onion, diced

    2 tsp. olive oil (or more, depends on your pan)

    1 pound beef tri-tip or top sirloin, cut in 1 1/2 inch cubes

    2 cups plus 1 cup butternut squash cubes, cut 1 1/2 inch pieces

    1 1/2 cups beef stock (or use one can low sodium beef broth)

    1/4 cup water

    1 chopped fresh or frozen rosemary or 2 tsp. finely chopped dried rosemary (or more if you really like rosemary)

    2 balsamic vinegar (or more, I use Fini brand)

    salt and freshly ground black pepper to taste

Total Time
50 min

Preparation

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.

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Nutrition Facts

Amount Per Serving
Calories 640 Calories from Fat 590
% Daily Value *
Total Fat 65g 100%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2120mg 88%
Potassium 530mg 15%
Total Carbohydrate 15g 5%
Dietary Fiber 2g 8%
Sugars 5g
Protein 3g
Vitamin A 190%
Vitamin C 35%
Calcium 6%
Iron 10%
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