Sweet and Savory Beef Stew

By ldefour

Ingredients

• Ingredients
• 4 * 4 teaspoons canola oil, divided
• 1 * 1lb. bottom-round beef, trimmed, cut into 3/4-inch cubes
• 2 * 2 large shallot, halved and thinly sliced
• 2 * 2 teaspoon dried thyme
• 1 * 1 teaspoon dried rubbed sage
• 1 * 1 teaspoon salt
• 1/2 * 1/2 teaspoon freshly ground pepper
• 4 * 4 teaspoons all-purpose flour
• 2 * 2 cup reduced-sodium beef broth
• 5 * 5 cups cubed peeled butternut squash
• 2/3 * 2/3 cup dried cherries

Details

Servings 4

Preparation

Step 1

Preparation

1. Preheat oven to 350°F.
2. Heat 1 1/2 teaspoons oil in a large ovenproof saucepan over medium heat. Add beef and cook until browned on all sides, 6 to 8 minutes. Transfer to a plate.
3. Reduce heat to medium-low, add the remaining 1 teaspoon oil and shallot to the pan; cook, stirring often, for 1 minute. Stir in thyme, sage, salt and pepper; cook for 30 seconds. Return the beef to the pan and sprinkle with flour. Cook, stirring often, until the flour browns, about 3 minutes. Pour in broth; scrape up any browned bits from the bottom of the pan. Continue cooking until the liquid bubbles and thickens slightly, about 2 minutes. Stir in squash.
4. Cover the pan and transfer to the oven. Bake for 1 hour. Stir in cherries, cover and continue baking until the meat is tender when pierced with a fork, about 30 minutes more. Makes 2 servings, about 1 1/2 cups each.