Beef Stew with Butternut Squash

Red wine could be substituted with an equal amount of stock + 2 Tbsp. vinegar. Add vinegar at the same time as squash. Red and white wines are interchangeable. Tarragon may be too strong for those who are not used to it, but it goes well with beef. Add carefully. Butternut squash could be substituted with potatoes. If there are more potatoes than beef, the dish will become mom's тушённая картошка.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Mash an equal amount of softened butter and flour to a paste. Add a little bit at a time to the stew and cook for a minute. Add more as needed to thicken to the desired consistency.

Step 2

Heat oil in a Dutch Oven on medium-high heat.

Step 3

Salt and pepper beef chunks. Put them all in the pot and cook until browned on all sides. There’s no need to do it in batches. With long enough cooking time, all the liquid will evaporate, and good browning will be achieved. Remove and set aside.

Step 4

To the same pot add finely chopped onions and cubed carrots. Reduce heat to medium and cook until onions are softened. Steer frequently, using onion juice to deglaze the pot as much as possible.

Step 5

Add crushed garlic and tomato paste. Steer frequently for a few minutes to caramelize tomato paste.

Step 6

Add 2C red wine. Bring to a boil. Reduce heat and cook until wine is reduced by half.

Step 7

Return beef to the pot, add the beef stock, and simmer for 2 hrs.

Step 8

Thicken the stew with beurre manie, adding a little bit at a time and cooking it for a few minutes.

Step 9

Add peeled and chopped Butternut squash and herbs. Simmer for an additional 20 minutes.