Spiced Beef Stew with Dried Cherries

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.