Spiced Beef Stew with Dried Cherries
Several kinds of spices give the stew lots of flavor, butternut squash adds some sweetness, dried cherries give another zing.
Yield
2 servingsPrep
15 minCook
1⅔ hrsReady
2¼ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
olive oil
or other 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 and rubbed |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | teaspoons |
all-purpose flour
|
|
| 1 | cup |
beef stock
low salt |
|
| 2 ½ | cups |
butternut squash
peeled and cubed |
*
|
| ½ | cup |
cherries, dried
or cranberries |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
olive oil
or other 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 and rubbed |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1E+1 | ml |
all-purpose flour
|
|
| 237 | ml |
beef stock
low salt |
|
| 591 | ml |
butternut squash
peeled and cubed |
*
|
| 118 | ml |
cherries, dried
or cranberries |
*
|
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.
