Serves: 4-6 | Time: 1 hour
This recipe is so hearty and warming. You can utilize any sort of root vegetables—rutabaga or purple top turnips would be a great addition, as would rosemary, parsley, or any other savory herbs! Adding delicata squash to the mix gives the broth a slight thickness and a sweet, nutty richness of flavor.
INGREDIENTS
- 1 medium onion, diced
- 2 cloves garlic, minced
- Extra-virgin olive oil
- 1 lb beef stew meat
- 1/2 lb mushrooms, stems removed and thinly diced
- Salt and pepper
- Red wine vinegar
- 4-8 cups broth
- 2 medium onions, halved and cut into 1 inch long pieces
- 2 large potatoes (I used russet)
- 1 delicata squash, seeds removed and quartered lengthwise, then cut into 1/2 inch slices
- Handful of fresh sage, thinly sliced
DIRECTIONS
- In a large stock pot sauté onions over medium-low heat until soft. Add garlic and cook for another minute or so.
- Add the beef, mushrooms, and salt and pepper to season and cook until the meat is browned on all sides, stirring occasionally so the onions and garlic don’t burn. Add a splash of red wine vinegar and stir quickly to deglaze the pan, then pour in the broth.
- Add the carrots and potatoes and bring to a boil. Lower heat to a simmer, add the delicata squash, cover, and cook until veggies are tender.
- Remove from heat, add the fresh sage, cover again, and let sit for about 5 minutes before serving.