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Eat Local

Beef Stew with Delicata Squash

SLO Farmers Co-opJune 1, 2024 No Comments
Beef Stew with Delicata Squash

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

  1. In a large stock pot sauté onions over medium-low heat until soft. Add garlic and cook for another minute or so.
  2. 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.
  3. 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.
  4. Remove from heat, add the fresh sage, cover again, and let sit for about 5 minutes before serving.

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