Sweet and Savry Beef Stew

CSA Vegetables:

Butternut squash

Ingredient List:

2 ½ tsp canola oil (divided) 8oz bottom-round beef cut into ¾” cubes 1 large shallot halved & thinly sliced 1 tsp dried thyme ½ tsp dried rubbed sage (note that this is different than normal powdered sage) ½ tsp salt ¼ tsp ground black pepper 2 tsp flour 1 cup reduced sodium beef broth 2 ½ cups cubed peeled butternut squash 1/3 cup dried cherries (or more, more never hurts)

Directions:

1. Preheat oven to 350F. 2. Heat 1 ½ tsp oil in a large, ovenproof saucepan over medium heat. Add broth and cook until browned on all sides, ~6-8 minutes. Transfer to a plate. 3. Reduce heat to medium-low, add the rest of the oil and shallot. Cook stirring often for 1 minute. Stir in thyme, sage, salt, and pepper. Cook for 30 seconds. Return beef to pan and sprinkle with flour. Cook, stirring often until flour browns, ~3 minutes. Add broth, scrape browned bits from pan bottom. Continue cooking until liquid bubbles and thickens slightly, ~2 minutes. Stir in squash. 4. Cover and put in oven. Bake for 1 hour. Stir in cherries, cover and bake until the meat is tender, ~30 minutes.

Sweet and Savry Beef Stew

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