Embrace the flavors of fall with this delicious recipe.
Forget everything you know aboutbutternut squash.
Butternutsquashgets a new name in this rich, deeply savory Beef-and-Butternut Stew.
Credit: Jennifer Causey; Food Styling: Melissa Gray; Prop Styling: Buffy Hargett Miller
All too often,butternut squash recipesgo overboard with sweetness.
We take a different approach with this stew.
Serve withcrusty sourdough or cornbreadand a glass of red wine.
Season beef with 1 teaspoon of the salt and 12 teaspoon of the pepper.
Working in batches if necessary, add beef to Dutch oven in an even layer.
Cook, turning occasionally, until beef is well browned on all sides, about 10 minutes.
Transfer beef to a plate; remove and reserve 1 tablespoon drippings.
Add flour to remaining drippings in Dutch oven.
Cook, stirring constantly, until dark golden brown in color and nutty in aroma, about 4 minutes.
Add onion, carrots, and garlic.
Cook, stirring constantly, until aromatic, about 3 minutes.
Cook, stirring constantly, until vegetable mixture is evenly coated, about 1 minute.
Boil, stirring occasionally, until liquid bubbles and is reduced by half, about 7 minutes.
Reduce heat to low.
Simmer, covered, until beef is just tender, about 2 hours and 30 minutes.
Add butternut squash and 1 teaspoon of the chopped thyme.
Cover with plastic wrap; chill until ready to use.
Remove bay leaves from stew.
Divide among 6 bowls, and top each with 2 heaping tablespoons sour cream mixture.
Garnish with thinly sliced chives; serve immediately.
