Beef Stew with Carrots and Butternut Squash
 
Prep time
Cook time
Total time
 
Recipe type: Entree
Serves: 4-5 servings
Ingredients
  • About a 2 ¼ pound beef chuck roast
  • Kosher salt
  • Freshly ground black pepper
  • 7 Tbsp sunflower oil or other good high temperature cooking oil, divided
  • 2 medium onions, peeled and cut in half through the core
  • 2 large carrots, peeled, cut in half crosswise and then lengthwise
  • 4 cloves of garlic, lightly crushed
  • ¼ cup Calvados (or brandy)
  • 2 tsp smoked sweet paprika
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp crushed red pepper flakes
  • 1 sprig of fresh sage
  • One 750 ml bottle of inexpensive chardonnay (not kidding – pour the whole bottle in)
  • 1 cup peeled and chopped carrots (2-3 carrots)
  • 4 cups peeled and chopped butternut squash
  • 2 Tbsp Dijon mustard
  • 1 tsp dried tarragon
  • Gluten-free noodles, cooked according to package directions (optional)
  • 2 Tbsp finely chopped parsley (optional)
Instructions
  1. Sprinkle chuck roast all over with Kosher salt and let sit 1 hour uncovered in the refrigerator.
  2. Heat 3 Tbsp oil in a large Dutch oven over high heat.
  3. Add chuck roast to pan and sear on both sides.
  4. Let the roast sit.
  5. Meanwhile, heat 2 Tbsp oil in the Dutch oven over medium high heat and add the 2 halved onions, 2 large carrots, cut crosswise and then lengthwise, and the 4 cloves of lightly crushed garlic.
  6. Saute about 5 minutes until browned.
  7. Add ¼ cup Calvados (or brandy) to Dutch oven, along with smoked sweet paprika, cinnamon, ginger, crushed red pepper flakes, and bring to a boil, scraping bottom with a wooden spatula to release browned bits.
  8. Add bottle of chardonnay and sage sprig.
  9. Cut beef into 1 ½ inch cubes and add back to Dutch oven.
  10. Simmer with lid tilted 1 hour.
  11. Meanwhile heat remaining 2 Tbsp oil in a large skillet over medium high heat and saute chopped carrots and squash about 5 minutes until they begin to brown. Set aside.
  12. After 1 hour of simmering, take sage sprig and vegetables out of Dutch oven and discard.
  13. Add in chopped carrots and butternut squash along with Dijon mustard and dried tarragon.
  14. Simmer, cover tilted, 30 minutes.
  15. Serve with gluten-free noodles if desired.
  16. Sprinkle with parsley (optional).
Notes
Preparation Time does not include the hour the roast sits, salted, in the refrigerator.
Recipe by Savory Nature at http://savorynature.com/2016/01/22/beef-stew-with-carrots-and-butternut-squash/