Beef Butternut Squash Stew

021414_food5 tablespoons oil
1 1⁄2 pounds beef chuck (approximately), cubed
1 teaspoon allspice, powdered or 8 whole fruit
1 cup dry red wine
4 whole bay leaves
3 tablespoon pareve margarine
4 large shallots, sliced
3 carrots, peeled and sliced
3 tablespoons flour
2 pounds (4 cups) butternut squash, peeled and chopped
zest and juice of one sweet orange
2 cups beef stock or broth
1 full teaspoon powdered turmeric
1⁄2 cup fresh challah or regular bread, crushed, but not too fine
4 tablespoons chopped flat leaf parley

Heat 2 tablespoons of oil and brown the meat, stirring to cook on all sides. Place in a container or large sealable bag with the allspice, red wine and bay leaves. Refrigerate and marinate overnight. The following day, heat 2 tablespoons oil and 1 tablespoon margarine in a large pan and add shallots and carrots. Add the flour and mix well. Cook, stirring for a few minutes. Add this to your stove-top pot or slow cooker, then add the meat, marinade, squash, citrus zest, juice and beef stock. In a very small sauté pan, add the turmeric with the remaining oil, stirring until hot and turmeric is dissolved. Add this to your pot. Bring to a boil and simmer very gently for 2 to 21⁄2 hours or in a slow cooker on low-medium heat until the meat is very tender. For a crispy breadcrumb topping, melt 2 tablespoons of margarine in a frying pan. Add bread crumbs and stir well for five minutes, until browned. Remove from heat, add a pinch of kosher salt and the parsley. When ready to serve, sprinkle over the stew.

Makes 6 to 8 servings.

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