crawlspace inviolability: Crock Pot Beef and Butternut Squash Stew

Tuesday, October 23, 2012

Crock Pot Beef and Butternut Squash Stew

Okay guys, so I figured out something major last week.

Cats like to eat sourdough starter.

Just kidding?.but not really. It?s weird. The real thing, though, that I figured out what something way more obvious?- beef stew does NOT photograph easily! But it?s so delicious. I mean, I can?t really think of a more comforting meal for a cold, rainy night then beef stew with a crusty roll dunked in. But yeah?it proved to be quite challenging to make a bowl of brown globs look as delicious as it tastes! I just had to face the facts: some of the most delicious food is just plain ugly. I hope you?ll believe me and try it anyway!

This crock pot beef and butternut squash stew is perfect for this time of year! The addition of the butternut squash was something a little different and seasonal ? it gives the stew a little bit of sweetness. I made it one night last week when Adam came over for dinner and we both practically licked our bowls clean. That?s saying a lot since I?m not a huge beef person to start!

For this, you?ll want to grab some lean beef stew meat from the store. I got mine from Trader Joe?s and it worked perfectly. By the end of the nine hours, the beef had stewed so much {literally} that it had practically turned into brisket. It was, perhaps, the most tender beef I have ever tasted! Some recipes for beef stew involve stirring in a slurry of cornstarch and water at the end to thicken, but that was definitely not necessary here. Let the Crock Pot do all the work, people! And if you don?t have a Crock Pot, let me just tell you it was the best $20 I?ve ever spent. I have a super cheap one from Tar-jay {Target} and have absolutely gotten my money?s worth.

In addition to butternut squash, there are also carrots, potatoes, onion and celery in this yummy stew. When it was done, I tasted it and it was GOOD but needed a little somethin? somethin?. I placed my spoon down and turned on my heels to face my pantry. I stood there for a few moments, hands on my hips, trying to decide what ingredient would make the flavors pop the most.

Finally I had it.

Soy sauce.

Soy sauce! Just a tablespoon was all this guy needed to go from being good to bowl-lickin?-delicious. It might sound unlikely, but I speak the truth. Yo.

Crock Pot Beef and Butternut Squash Stew

serves 6

Print this Recipe!

Ingredients:

1.5 lbs beef stew meat, chopped into 1? pieces

1 tbsp canola oil

5 small red or purple potatoes, chopped

3 large carrots, chopped

1 yellow onion, chopped

1 tsp minced garlic

10 oz sliced cremini mushrooms

1 2.5 lb butternut squash, peeled and chopped

1 quart beef broth (4 cups)

1 bay leaf

1 tbsp Worcestershire sauce

1 tbsp soy sauce

2 tsp salt

2 tsp sugar

1/4 tsp black pepper

pinch of cayenne pepper

1/2 tsp paprika

1/2 cup flour

Directions:

Place the flour in a shallow dish with the chopped beef. Toss well to coat. Heat the canola oil over medium high heat. Add the onion and saute for about five minutes until soft. Add the beef and garlic to the pan and continue sauteing until the beef has browned.

Place the beef, onions and garlic at the bottom of your Crock Pot. Next, add the bay leaf, butternut squash, mushrooms, chopped carrots and potatoes. Pour the beef broth over and add the Worcestershire, soy sauce, sugar and paprika? if you are using a 5 qt Crock Pot like me, it will almost overflow but don?t worry, it won?t! Also, it won?t look like there is enough liquid in the pot ? there is.

Place the lid on the Crock Pot and turn the heat to low. Cook for 8-10 hours. Right before serving, add the salt and pepper to taste. Remove the bay leaf!

This stew freezes wonderfully and is a very comforting meal on cold rainy nights.

Time:

active time ?- 10 minutes

total time ? 10 hours