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Beef & Butternut Squash Stew

October 4, 2012 by Ariel 7 Comments

I was passing by the farmer’s market the other day when I saw that the winter squash are starting to come out! yay!  I always liked the different winter squash but never got around to cook with any of them.  So I took my courage (…ok it didn’t take that much courage lol I was actually pretty excited) and I bought a butternut squash to experiment…  My head was going all over the place on what I could do with it.  Roast it, grill it or make a stew!

This beef and butternut stew is super simple and so delicious that I had to make a second batch before being able to take those photos for you because we ate it all the first night 😛  It was a success in my house, and I hope it will be a success in yours too 😉

– INGREDIENTS –

17 Beef cubes

4-5 fresh garlic cloves, finely chopped

1 small red onion, finely diced

3 big carrots, slices

1/2 butternut squash, flesh cut in cubes

6 mini yellow potatoes, cut in quarters

2 tablespoon of beef Bovril, dissolve in 1 cup of water OR 1 cup of beef stock

1/4 cup of strained tomatoes

2 teaspoons of olive oil

1/3 cup of water

For the rub:

2 teaspoons of Olive Oil

1/2 teaspoon of grounded nutmeg

1 teaspoon of whole white pepper corn, coarsely crushed

1/2 teaspoon of dried parsley flakes

1- In a mixing bowl, mix together the beef cubes and all the ingredients of the RUB.  Reserve in the fridge while you cut all your veggies and prepare the rest of the ingredients.

2- In a medium/big sauce pan, on the stove, blanch the onions with the garlic till the onions start changing color a little bit without getting brown.

3-  Sear the meat for 1-2 minutes.  Make sure to mix everything so all the sides of the cubes touch the hottest part of the pan.  Then all all the veggies and the juices.  Reduce heat to MEDIUM/LOW and cover.  Bring it to a mini boil and reduce the heat to LOW and let it simmer and cook for a minimum of 3 hours.

Enjoy!

Filed Under: Beef, Recipes Tagged With: beef, blanch, butternut squash, carrots, majoram, mini yellow potatoes, nutmeg, olive oil, parsley flakes, recipe, red onion, sear, stew, while pepper corn

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Comments

  1. secour76 says

    October 5, 2012 at 5:50 pm

    Huuum ça a l’air super bon et pas trop compliqué a cuisiner. Merci pour la recette.

    Avez-vous prévu une version francophone de ce superbe site? Car ma femme n’est hélas pas très habituée à lire l’anglais 😀

    Reply
    • arielrebel says

      October 10, 2012 at 11:00 pm

      malheureusement je n’ai pas l’intention de traduire le site dsl… je n’ai pas le temps 🙁
      Avez-vous essayer google translate? 🙂

      Reply
  2. tr.aquarius says

    October 5, 2012 at 6:22 pm

    @ArielRebel @TheRealMaxRebel We want to watch the vid which Ariel makes a dish‼ with such a flavour 🙂 #ZestyandSpicy

    http://www.tourisme-montreal.org/Blog/Epicurean-Life/Thanksgiving-turkey-recipe-a-la-Montreal

    Reply
  3. 1094513 says

    October 6, 2012 at 1:05 am

    you know, I will have to take notes and wait about 6 months ’cause I live in the other end of the world and when is winter-time over there, here is summer, I would be crazy to eat a winter-time dish in summer, and when is summer-time over there and obviously you are blogging ’bout summer foods, here it is winter and again I might be crazy to have a summer-time food in winter, so, I am always crazy, just nevermind and go on, I will be taking notes and waiting

    Reply
  4. alyssa says

    October 11, 2012 at 3:52 am

    Simple & seasonal – love it. Next time beef goes on sale, this is happening.

    Reply
    • arielrebel says

      October 12, 2012 at 5:30 pm

      awesome! Bring me back some comment 🙂

      Reply
  5. Olivier says

    October 14, 2012 at 2:03 am

    Comme d’habitude, ça semble très appétissant 🙂 Et comme d’habitude, il me manque la cuisinière pour faire le plat… 🙁 Ariel, tu veux pas venir m’aider ? 🙂

    Reply

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