- 1/2 cup all-purpose flour
- 2 teaspoons salt, divided
- 1/2 teaspoon pepper, divided
- 1/8 teaspoon ground cloves
- 2 pounds beef stew meat
- 3 tablespoons vegetable oil
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (14-1/2 ounces) beef broth
- 1 medium butternut squash, peeled and cut into 1-inch cubes
- 2 cups fresh green beans (2-inch pieces)
- 4 medium potatoes, peeled and cut into 1-inch cubes
- 8 small boiling onions, peeled
- 1/2 teaspoon dried savory
- 5 large acorn squash (about 1 pound each)
- Combine flour, 1 teaspoon salt, 1/4 teaspoon pepper and cloves; coat beef. In a Dutch oven, brown beef in oil. Add tomatoes and broth; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Add butternut squash, beans, potatoes, onions, savory, and remaining salt and pepper; cover and simmer 1-1/2 hours or until meat and vegetables are tender. Cut acorn squash in half length-wise; discard seeds and membrane. Place in ungreased 13-in. x 9-in. baking pans. Spoon stew into squash; cover loosely with foil. Bake at 350° for 1 hour or until squash is tender. Yield: 10 servings.
Originally published as Double Squash Stew in Birds & Blooms October/November 1995, p55
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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