1small butternut squash, peeled and cut int 1" cubes (about 6 cups)
1cuppeas
For beurre manié:
1tablespoonall purpose flour
1tablespoonbutter, softened
Instructions
Preheat oven to 250F.
Season beef with 1 teaspoon of salt and dust with 1 tablespoon of flour.
Heat a large Dutch oven over medium-high heat. Add 2 tablespoon of olive oil to pan, in batches, sear beef until browned on all sides, about 4 minutes flipping occasionally. Repeat with remaining beef, adding 2 tablespoon of olive oil before final batch (I do it in three batches). Remove from pan and set aside.
Reduce heat to low, add onions and ½ teaspoon of salt, cook until lightly browned, stirring often, about 3 minutes.
Add garlic, tomato paste and remaining 1 tablespoon of flour. Cook 30 seconds, tomato paste should start to turn a deeper red.
Deglaze with red wine, scraping brown bits from the bottom of the pan, cook for a minute. Add worcestershire, beef stock, thyme and bay leaf. Carefully add beef back to the pan.
Bring to a boil, cover and place in the oven. Cook for two hours. Remove from oven and carefully add butternut squash, return to oven and cook another hour, during the last 30 minutes, remove the lid and continue cooking uncovered.
Remove from oven, discard bay leaf and stir in peas. If your stew doesn't seem thick enough, thicken with beurre manié.
To thicken:
In a small bowl, mash flour and butter together. Bring stew to a simmer over medium heat, add beurre manié to stew in small chunks, As the butter melts, the stew will thicken.
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