Search
by Ingredient

Spiced Beef Stew with Dried Cherries

StarStarHalf starEmpty starEmpty star

Your rating

Recipe

Several kinds of spices give the stew lots of flavor, butternut squash adds some sweetness, dried cherries give another zing.

 

Yield

2 servings

Prep

15 min

Cook

1⅔ hrs

Ready

hrs
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
2 teaspoons olive oil
or other vegetable oil, divided
Camera
8 ounces beef
bottom-round, trimmed, cut into 3/4-inch cubes
Camera
1 large shallots
halved and thinly sliced
* Camera
1 teaspoon thyme
dried
* Camera
½ teaspoon sage
dried and rubbed
* Camera
1 x salt and black pepper
to taste
* Camera
2 teaspoons all-purpose flour
Camera
1 cup beef stock
low salt
Camera
2 ½ cups butternut squash
peeled and cubed
* Camera
½ cup cherries, dried
or cranberries
* Camera

Ingredients

Amount Measure Ingredient Features
1E+1 ml olive oil
or other vegetable oil, divided
Camera
231.2 ml/g beef
bottom-round, trimmed, cut into 3/4-inch cubes
Camera
1 large shallots
halved and thinly sliced
* Camera
5 ml thyme
dried
* Camera
2.5 ml sage
dried and rubbed
* Camera
1 x salt and black pepper
to taste
* Camera
1E+1 ml all-purpose flour
Camera
237 ml beef stock
low salt
Camera
591 ml butternut squash
peeled and cubed
* Camera
118 ml cherries, dried
or cranberries
* Camera

Directions

Preheat oven to 350°F.

Heat 1 teaspoon oil in a large ovenproof saucepan over medium heat.

Add beef and cook until browned on all sides, about 7 minutes.

Transfer to a plate.

Reduce heat to medium-low, add the remaining 1 teaspoon oil and shallot to the pan, cook, stirring constantly, for 1 minute.

Stir in thyme, sage, salt and pepper; cook for 30 seconds.

Return the beef to the pan and sprinkle with flour.

Cook, stirring often, until the flour browns, 2 to 4 minutes.

Add broth, scrape up any browned bits from the bottom of the pan.

Continue to cook until the liquid bubbles and thickens slightly, 1 to 3 minutes. Stir in squash.

Cover the pan and transfer to the oven.

Bake for 1 hour.

Stir in cherries, cover and continue baking until the meat is tender when pierced with a fork, about 30 minutes more.

Serve warm.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 239g (8.4 oz)
Amount per Serving
Calories 37560% from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 96mg 32%
Sodium 308mg 13%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 65g
Vitamin A 0% Vitamin C 0%
Calcium 2% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe