Soups & Stewsciaoflorentina5.0
Butternut Squash Beef Stew
Incredibly tender butternut squash beef stew recipe slowly braised in blood orange juice with hints of cloves and nutmeg!
👥 6 Servings⏱️ Prep & Cook: 3h 10m⏳ Prep: 10 min🔥 Cook: 3h👤 Florentina📖 ciaoflorentina
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- dutch oven
- bowl
- oven
- spatula
📝 Preparation Steps
1
Mix the flour and paprika together in a plastic bag. Season the beef with the sea salt and black pepper and transfer them to the plastic bag. Toss everything together to coat.
sea salt (or to taste)1 tsp
2
Heat up 2 tablespoons of the olive oil in a cast iron dutch oven over medium flame. Add the garlic cloves and sear until golden on both sides. Transfer to a bowl. Shake any excess flour from the beef and sear each cube for a couple of minutes until golden brown at the edges. Work in batches so you don’t overcrowd the pot and add 1 tablespoon of olive oil in between batches if necessary.
olive oil3 tbsplarge garlic (whole)5 cloves
3
Transfer them all to the bowl with the garlic and cover with plastic wrap to keep warm.
large garlic (whole)5 cloves
4
Add one more tablespoon of olive oil to the pot and saute the onion with a pinch of sea salt until translucent. Add the red pepper flakes and cook one more minute.
olive oil3 tbspsea salt (or to taste)1 tsp
5
Meanwhile save two strips of orange peel from the blood oranges and zest the rest and reserve. Squeeze 1 cup of juice from the oranges and add it to the pot together with the balsamic vinegar. Using a silicone spatula make sure to scrape all the brown bits from the bottom. Add the bay leaf, cloves, thyme sprigs and orange peels and allow to simmer for ⏱️ 3 minutes.
blood oranges (juiced ( 1 or so ))4 cupblood oranges (sliced)2
6
Add the beef cubes with all the juices and the garlic back to the pot and stir to combine. Add the water and bring to a simmer. Cover with a tight lid and transfer to a 350 F degrees oven. Let it cook for ⏱️ 2 hours.
large garlic (whole)5 cloveswater5 cups
7
Add the butternut squash and carrots to the pot, give it a good stir, cover tightly with the lid and let cook in the oven for an additional ⏱️ 45 minutes or until the meat and vegetables are tender.
8
Discard the bay leaf and thyme sprigs and gently stir in 1/2 teaspoon of the reserved orange zest.
9
Serve hot sprinkled with the parsley, orange slices, red chile and a pinch of freshly grated nutmeg.
Nutrition Facts
calories
498 kcal
fat Content
25 g
serving Size
1 serving
fiber Content
7 g
sugar Content
17 g
sodium Content
534 mg
protein Content
33 g
trans Fat Content
1 g
cholesterol Content
106 mg
carbohydrate Content
40 g
saturated Fat Content
9 g
unsaturated Fat Content
16 g
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