Braised Beef with Butternut Squash
.
Yield
2 servingsPrep
20 minCook
110 minReady
136 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
olive oil
or any vegetable oil, divided |
|
| 8 | ounces |
beef
bottom round, trimmed, cut into 3/4-inch cubes |
|
| 1 | large |
shallots
halved and thinly sliced |
*
|
| 1 | teaspoon |
thyme
dried |
*
|
| ½ | teaspoon |
sage
dried |
*
|
| ½ | teaspoon |
salt
or as needed |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 2 ¼ | teaspoons |
all-purpose flour
al-purpose |
|
| 1 | cup |
beef stock
prefer low-salt |
|
| 3 | cups |
butternut squash
peeled and cubed |
*
|
| ¼ | cup |
cranberries, dried
|
*
|
| 1 | x |
parsley leaves
freshly chopped, or cilantro |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
olive oil
or any vegetable oil, divided |
|
| 231.2 | ml/g |
beef
bottom round, trimmed, cut into 3/4-inch cubes |
|
| 1 | large |
shallots
halved and thinly sliced |
*
|
| 5 | ml |
thyme
dried |
*
|
| 2.5 | ml |
sage
dried |
*
|
| 2.5 | ml |
salt
or as needed |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 11 | ml |
all-purpose flour
al-purpose |
|
| 237 | ml |
beef stock
prefer low-salt |
|
| 7.1E+2 | ml |
butternut squash
peeled and cubed |
*
|
| 59 | ml |
cranberries, dried
|
*
|
| 1 | x |
parsley leaves
freshly chopped, or cilantro |
*
|
Directions
Preheat oven to 350°F.
Add 1 teaspoon oil in a large ovenproof saucepan over medium heat.
Stir in beef and cook until browned on all sides, about 7 minutes.
Transfer onto a plate.
Reduce heat to medium-low, stir in the remaining 1 teaspoon oil and shallot to the pan, cook, stirring often, for 1 minute.
Add thyme, sage, salt and pepper, cook and stir for 30 to 40 seconds.
Return the beef to the pan and sprinkle with flour.
Cook, stirring often, until the flour browns, 2 to 4 minutes.
Stir in in broth, scrape up any browned bits from the bottom of the pan.
Keep cooking until the liquid bubbles and thickens slightly, 2 to 3 minutes. Add squash and mix well.
Cover the pan and transfer to the oven.
Bake for 1 hour.
Mx in cranberries, cover and go on baking until the meat is tender when pierced with a fork, 30 to 35 minutes more.
Cool for a few minutes and serve hot with some chopped parsley or cilantro on top if desired.
