We all know this has been a particularly rough winter. The only thing it’s been good for is helping to fill otherwise awkward moments of silence in conversation. I, like so many others, have turned to heartier foods to ease the pain of looking like a marshmallow in my puffy coat every time I leave the house due to the harsh temperatures.
Ariel and I receive a weekly box from Quinciple filled with local and seasonal produce, meats, cheeses, and other delicacies carefully curated by their team. They also send recipes with each week’s delivery which you can whip up or just use the ingredients to do your own thing. I decided to use their recipe for a Beef Stew with Butternut Squash but give it my own spin – aka change it to use what I already had in the house so I didn’t have to brace myself for the cold.
- 1 cup egg noodles
- 1 Lime
- 1 Dried Santaka Pepper
- ¾ lb Beef Stew Meat
- 2 cups roasted, peeled and diced Butternut Squash
- 1 Yellow Onion
- ¼ cup Flour
- 4 cups Chicken or Beef Stock - I didn't have any stock so I used 3 cups red wine and 1 cup water. The boozier the better?
- ½ cup White Wine
- 1 Tbsp. Ground Cumin
- 4 Tbsp. Olive Oil
- Salt & Pepper
- I also added in some diced carrots and a few leaves of kale to brighten up the dish
- Preheat your oven to 400 degrees. Cut your butternut squash in half, so that you have the bottom bulbous part and the straight neck. Cut off the top of the squash, where the stem was and discard. Cut the bottom part
- of the squash in half and remove the seeds. Peel both parts of the squash and cut into 1 inch pieces. Toss with two tablespoons of olive oil and one clove of crushed garlic. Season generously with salt and pepper. Roast on one or two baking sheets until tender, about 25 minutes.
- Dice the onion and set aside.
- In a small bowl, combine the flour with a good pinch of salt and black pepper.
- Heat a medium sized Dutch oven over medium heat. Add two tablespoons of olive oil.
- Dredge each piece of meat in the flour, shaking off the excess, and place in the Dutch oven in a single layer. Continue with all the pieces, turning to caramelize to a golden brown on each side. Once the meat is nicely browned, remove to a plate to let rest.
- Immediately add one more tablespoon of olive oil and the onion. Sweat the onion for about 4-5 minutes until it starts to soften.
- Add the wine to the pot to deglaze it, scraping all brown bits from bottom of the pan. Add the meat back to the pan and all of the stock, the cumin and the dried chili pepper. Add in other vegetables of your choosing (carrots and kale for me). Stir to combine. Bring to a simmer, then cover with a lid.
- When the stew has cooked for 45 minutes, put the noodles on to cook.
- Cook the stew for an hour until the meat is tender and easy to pull apart with a fork.
- Fold in the butternut squash.
- Serve over noodles with lime wedges to squeeze on top.
It was delicious, filling, and simple to make. I’m sure you could even finagle making it in a slow cooker somehow to make it even easier.