Main Dishesclosetcooking
Italian Style Beef Stew with Butternut Squash
While I was eating my squash chili mole I was thinking about what else I could use squash in and I eventually arrived at a beef stew. I had recently made a Japanese style beef
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 30 min🔥 Cook: 10 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
📝 Preparation Steps
1
Cook the pancetta in a large pan on medium heat.
pancetta (diced)2 ounces
2
Add the beef and brown on all sides in the grease from the pancetta and set aside.
beef (cut into 1 inch cubes)1 poundbeef broth3 cupspancetta (diced)2 ounces
3
Add the onion and saute until tender, about ⏱️ 5-7 minutes.
onion (chopped)1
4
Add the garlic, red pepper flakes, rosemary and thyme and saute until fragrant, about a minute.
garlic (chopped)3 clovesrosemary (chopped)1 tablespoonthyme (chopped)1 tablespoon
5
Add the wine and deglaze the pan.
6
Add the beef, broth, balsamic vinegar, sun-dried tomatoes, diced tomatoes, parmigiano reggiano rind, oregano, salt and pepper and bring to a boil.
beef (cut into 1 inch cubes)1 poundbeef broth3 cupscup sundried tomatoes (chopped)1/4diced tomatoes1 (28 ounce) canoregano1 teaspoon
7
Reduce the heat, cover and simmer until the beef is nice and tender, about ⏱️ 1-2 hours.
beef (cut into 1 inch cubes)1 poundbeef broth3 cups
8
Add the squash and simmer until it is tender, about ⏱️ 15-20 minutes.
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