Wow – Thanksgiving weekend flew by so fast! I can’t believe it’s over. I woke up on Monday morning feeling completely drained and wishing I had one more day to relax. I probably should have gone to bed earlier on Sunday night….but I got sucked into a terrible Lifetime Movie, Liz & Dick. Everything about it was just bad, but I was laughing at all of Lindsay Lohan’s ridiculous turbans and bad makeup. I wasn’t alive for the Liz Taylor era, but I don’t think she looked as haggard as Lohan did playing her. Oh well, it was a train wreck and I wasted 2 hours watching it.
Since Thanksgiving is over, I need to stop eating like it is Thanksgiving. No more leftovers. No more desserts. When I was brain storming what I wanted to make, the thought of poultry or potatoes never crossed my mind. I wanted beef. Beef Stew. Beef Stew with lots of veggies and herbs.
I know stews are a dime a dozen, but this beef stew was so flavorful! Do not skip on the fresh rosemary or thyme. Dried herbs just wouldn’t provide as much taste to this delicious meal. You hardly need any salt, so use fresh herbs! I also used some pinot noir — I know you can usually substitute stock or water if you’re looking for a non-alcoholic option to deglaze your pan, but this is another element I wouldn’t change. Buy a pinot noir you would drink and cook with. Buying a crappy wine just to cook with will give your stew a crappy taste.
I’d make this beef stew on a weeknight if you’ve got some time to spare because it needs to simmer for an hour. If you don’t have that kind of time, make it on the weekend and warm it up during the week. The stew gets more flavor the longer it sits.
In Tasty Fork news, I’m in the process of under going a make over!! Meg from VintPrint Designs is creating a new blog design and moving my page to WordPress.org. I’m hoping this process will be seamless, but you never know. If there are any interruptions, I hope it will be brief. Once the make-over is complete, expect a fun giveaway to celebrate.
Beef & Butternut Squash Stew
- 3 tablespoon olive oil
- 1 onion, peeled and chopped
- 3 carrots, chopped
- 2 garlic cloves, chopped
- 1 tablespoon minced fresh rosemary
- 1 tablespoon chopped fresh thyme
- 2 pounds stew beef, cut into 2-inch cubes
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 2 tablespoons all purpose flour
- 1 cup pinot noir
- 1 pound butternut squash, trimmed and cut into 2-inch cubes
- 1/4 cup chopped sun-dried tomatoes
- 3 to 4 cups beef broth
- 2 tablespoons fresh chopped flat leaf parsley
- In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, carrots, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes.
- Add wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley.
Inspired by Giada De Laurentiis