Beef Stew with Butternut Squash | Tender and Flavorful
(0)
95 min
Under an hour
Sezamo
O rețetă tradițională românească de toamnă, plină de savoare: cuburi fragede de carne de vită gătite lent la cratiță cu dovleac plăcintar dulceag, cimbru aromat și sos bogat de roșii și vin alb.
Preparation method
Preparing and browning the meat
Cut the beef into 3-4 cm cubes. Peel and finely chop the yellow onion, cut the carrot into thin rounds, and lightly crush the garlic. In a deep, heavy-bottomed pot (or a cast-iron Dutch oven), heat two tablespoons of sunflower oil and brown the beef cubes over high heat for 6-8 minutes on all sides until a nice crust forms. Transfer the browned meat onto a warm plate.
In the same pot, add the chopped onion and carrot rounds, sautéing them over medium heat for 4-5 minutes until soft and translucent. Add the crushed garlic and tomato paste, stirring constantly for 1 minute to release the flavors.
Slow braising the meat
Return the beef to the pot, along with any juices left on the plate. Pour in the dry white wine and let it bubble for 2-3 minutes to evaporate the alcohol and deglaze the bottom of the pot.
Chef's tip
Choose a ripe, sweet butternut squash (with an even orange or beige skin). Browning the squash cubes beforehand enhances their natural sweetness and helps the pieces hold their shape during cooking.
The beef and squash stew is even tastier the next day, once the sauce has fully absorbed all the aromas of thyme and white wine.
25 min
Under an hour
