Merry Graham, A Merry Recipe Aussie Beef Stew Butternut Squash Bowls
- Prep time 10Min
- Cook time 25Min
- Technique Stew
- Meat Beef
- Cut Top Sirloin
- Serves 6
"Fall dishes come to tantalize our taste buds as soon as we turn the calendar page to September! We have visions of squash of every kind and even some September corn! For a few weeks I have had a vision of a butternut squash bowl because...well I love cute presentations. I was so thrilled when the dish above came out extremely delicious with sweet butternut squash joining spicy Aussie grassfed top sirloin to sing me the yummiest melody."
Ingredients
- 3 cups beef broth
- 3 packets powdered unflavored gelatin
- 3 tablespoons tomato pate
- 3 salt or oil canned anchovies, rinse and minced
- 2 worcestershire sauce
- 3 small butternut squash if serving in bowls, or 1 medium (2 cups cubed) if serving over potatos
- 2 lbs. Aussie grassfed beef top sirloin, cut into 3 large pieces
- 1 tablespoon garlic olive oil
- 2 teaspoons garlic steak seasoning, or salt and pepper
- 1 large onion chopped, about 2 cups
- 1 lb. mixed cremini and white mushrooms, half chopped and half sliced
- 6 garlic cloves, chopped
- 1 jalapeno, chopped
- 1 cup red wine (Choose from Cabernet Sauvignon, Malbec, Pinot Noir, Red blend, Merlot)
- 3 tablespoons all-purpose flour
- 1 cup sliced celery
- 2 cups (1/2-inch-) thick sliced carrots
- 1 cup chopped multi-colored sweet peppers
- 2 bay leaves
- 1 cup of corn or corn from one cob
- 1 cup fresh English peas
- 1 tablespoon minced rosemary leaves
- 2 teaspoons fresh thyme leaves
Method
To prep:
-
Whisk beef broth, gelatin, tomato paste, anchovies, and Worcestershire sauce in a bowl; set aside.
For the butternut squash:
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Cut butternut squash into horizontal halves and scrape out seeds.
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Roast cut-side down on a greased, foil-lined cookie sheet for about 35 minutes or until soft. Tip: If butternut is hard to cut, microwave for 5 minutes to soften.
For the top sirloin:
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Heat garlic oil over medium-high heat in a large skillet. Season top sirloin with garlic seasoning on both sides and brown on both sides in the skillet, about 3 minutes per side. Remove beef from skillet and let rest. Add onions and extra olive oil to skillet if needed. Cook onions 4 minutes, then add chopped mushrooms, garlic, and jalapeño; cook over medium-low heat for 4 minutes.
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Pour onion mixture into a pressure cooker. Add the beef broth mixture, sliced mushrooms, red wine, flour, celery, carrots, sweet peppers, and bay leaves.
To cook with a pressure cooker:
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Cut beef into 1 1/2-inch pieces and add to pressure cooker. Seal pressure cooker and cook on high. Once pressure knob begins to hiss, set timer for 15 minutes.
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Release pressure naturally and remove bay leaves. Add corn, peas, rosemary, and thyme; simmer for 10 minutes or until corn has softened. Extra dried Italian herbs can be added, if desired.
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Season with salt and pepper to taste.
To serve:
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Carefully remove butternut squash, keeping the shell intact. Ladle beef stew into butternut bowl and add butternut chunks on top. Garnish with fresh rosemary leaves.
To cook with a slow cooker:
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In a large Dutch oven over medium-high heat, warm garlic oil and brown beef. Let rest 10 minutes, cut into chunks, and transfer to the slow cooker. Add another tablespoon of oil to the Dutch oven and brown the onions, mushrooms, garlic, and jalapeños; add to slow cooker. Cut 3 cups of butternut into chunks. Add remaining ingredients to slow cooker. Cook on high for 4 hours or low for 8 hours. Remove bay leaves and serve over rosemary garlic mashed potatoes.
