BEEF AND BUTTERNUT SQUASH STEW
Provided by Giada De Laurentiis
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.
THREE-SQUASH STEW
Thick and hearty stews offer those with robust appetites something to sink their teeth into and this recipe fills the bill!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in 4-quart Dutch oven over medium heat. Cook onion, garlic and chili in oil about 2 minutes, stirring occasionally, until onion is tender.
- Stir in remaining ingredients. Cook over low heat 10 to 15 minutes, stirring frequently, until squash is tender.
Nutrition Facts : Calories 195, Carbohydrate 41 g, Cholesterol 0 mg, Fiber 12 g, Protein 13 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 500 mg
THREE SISTERS STEW
Matt Mead, the governor of Wyoming, recalls being taken out by his grandfather on the family ranch to shoot his first duck for Thanksgiving at age 9, when he was so small that his grandfather had to brace him from behind to help absorb the kick from the shotgun. Game is found on many Thanksgiving tables in the state, but other traditions predate the hunt. The trinity of corn, beans and squash was central to the agriculture of the Plains Indians in what would later become Wyoming, and some cooks honor that history each Thanksgiving with a dish called Three Sisters stew. The writer Pamela Sinclair's version is a highlight of her 2008 cookbook, "A Taste of Wyoming: Favorite Recipes From the Cowboy State." The stew works nicely as a rich side dish for turkey, and can easily be adapted to vegetarian tastes by omitting the pork and adding a pound of cubed butternut squash instead.
Provided by Sam Sifton
Categories dinner, lunch, soups and stews, main course
Time 1h40m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Season pork with cumin, salt and pepper. Heat oil in a Dutch oven or large heavy-bottomed saucepan over medium-high heat until it shimmers. Add pork, in batches if necessary, and cook, turning as needed, until lightly browned on all sides, 5 to 6 minutes. Transfer pork to a bowl and set aside.
- Add onion to pan and sauté, stirring occasionally, until translucent, 5 to 7 minutes. Add garlic and sauté, stirring occasionally, until lightly colored, 2 to 3 minutes. Return pork to pan, along with stock and squash, and bring to a boil. Reduce heat to medium-low and simmer, covered, for about 30 minutes.
- Add beans, tomatoes, corn and chiles and cook, uncovered, over medium heat until stew has thickened, about 40 minutes. Add cilantro and season to taste with salt and pepper.
Nutrition Facts : @context http, Calories 389, UnsaturatedFat 9 grams, Carbohydrate 44 grams, Fat 14 grams, Fiber 10 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 1071 milligrams, Sugar 6 grams, TransFat 0 grams
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"THREE SISTERS" STEW - VEGKITCHEN
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4.8/5 (20)Total Time 1 hr 40 minsCuisine American, Native American, Vegan / HealthyCalories 338 per serving
- Remove stem from the pumpkin or squash and cut in half lengthwise. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. If your knives aren't sharp enough, just wrap the pumpkin or squash in foil and bake it whole. Bake for 40 to 50 minutes, or until you can pierce through with a knife, with a little resistance.
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EASY BUTTERNUT SQUASH STEW | RUSTIC FAMILY RECIPES
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Reviews 1Servings 8Cuisine AmericanCategory Soup
- Heat 2 tablespoons of the oil in a large pot over medium heat until shimmering. Add the onion and ½ teaspoon salt. Cook, stirring occasionally, until golden, about 5 minutes.
- Add the beans, squash, tomatoes, Parmesan rind (if using), and broth and bring to a boil. Reduce the heat, cover, and simmer, stirring occasionally, until the squash is tender, about 30 minutes.
- Remove the cover, add the orange zest and juice, and continue to simmer uncovered until the stew thickens, about 15 minutes.
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