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Category: Beef
Prep Time: Cook Time: Total Time:
4 tbsp olive oil
2 large onions, chopped
1 clove garlic, minced
1 tbsp chopped fresh rosemary
2 lbs stew meat
Salt to taste
1 cup Marsala or other sweet wine
1 butternut squash, about 1 lbs, halved, seeds and fibers removed, peeled, cut into 1/2 inch cubes, and parboiled in salted water for 5 minutes
1 1/2 cups meat or chicken broth, or as needed
Freshly ground black pepper to taste
Warm 2 tbsp of the olive oil in a saute pan over low heat. Add the onions, garlic, and rosemary and saute until tender and translucent, about 8 minutes. Remove from heat and set aside.
Warm the remaining 2 tbsp olive oil in a heavy pot over high heat. Add the meat and brown well on all sides, sprinkling with a little salt after it has browned. Add the wine and let it bubble up. Add the sauteed onions, the butternut squash, and the broth to cover and bring to a boil.
Cover, reduce the heat to low, and simmer gently until the meat is tender and the squash has formed a puree, 1 to 1 1/4 hours. Season with salt and pepper before serving. Serves 4 to 6
Variation: You can use 3/4 lbs carrots, peeled and grated, in place of the squash.
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BRAISED MEAT WITH BUTTERNUT SQUASH
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Category: Beef
Prep Time: Cook Time: Total Time:
4 tbsp olive oil
2 large onions, chopped
1 clove garlic, minced
1 tbsp chopped fresh rosemary
2 lbs stew meat
Salt to taste
1 cup Marsala or other sweet wine
1 butternut squash, about 1 lbs, halved, seeds and fibers removed, peeled, cut into 1/2 inch cubes, and parboiled in salted water for 5 minutes
1 1/2 cups meat or chicken broth, or as needed
Freshly ground black pepper to taste
Warm 2 tbsp of the olive oil in a saute pan over low heat. Add the onions, garlic, and rosemary and saute until tender and translucent, about 8 minutes. Remove from heat and set aside.
Warm the remaining 2 tbsp olive oil in a heavy pot over high heat. Add the meat and brown well on all sides, sprinkling with a little salt after it has browned. Add the wine and let it bubble up. Add the sauteed onions, the butternut squash, and the broth to cover and bring to a boil.
Cover, reduce the heat to low, and simmer gently until the meat is tender and the squash has formed a puree, 1 to 1 1/4 hours. Season with salt and pepper before serving. Serves 4 to 6
Variation: You can use 3/4 lbs carrots, peeled and grated, in place of the squash.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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