What? Winter squash in a beef stew? Really?
This stew is almost a chili derivative, but we use larger chunks of meat and squash than you’ll see in most chili. It’s a great way to make an easy dish that incorporates an orange vegetable, one of those things we never seem to eat enough of, and it’s a great way to highlight what is *good* about Winter squash.
We use a butternut squash for this.
4 fresh ancho peppers, sauteed
1 medium onion, chopped and sauteed
5 tablespoons Lard, bacon is a decent substitute
1 lb of Stew Beef.
1 – 1.5 lbs of Butternut squash, cubed into 1 inch cubes
4-6 garlic cloves, minced or crushed
2 tablespoons chili powder
2 teaspoons cumin seeds, ground
1 tablespoon oregano
1 teaspoon ground coriander
1 14 ounce can of roasted diced tomatoes
1/2 bottle dark beer
1 4-ounce can of roasted green chilis
1/2 cup of fresh cilantro stems, chopped
Saute the garlic, peppers, and the onions in the lard (or bacon fat) at low temperature for 8-10 minutes.
Salt and pepper the stew beef, then brown 1/2 the stew beef.
Add the beef, the onions & garlic, and the squash to the crock pot.
Add the beer, tomatoes, and green chilis
Add the rest of the ingredients.
Cover the crock pot and cook on low for 8 hours.
notes: You can puree the ancho peppers with the garlic and herbs, add a little vegetable broth to get it enough wetness to puree.
When the stew is ready, check the thickness of the liquid. If it’s too soupy, add a large spoonful of white corn meal and stir for 1 minute. Repeat as necessary until it starts to thicken up, but know that it will get thicker over time as the corn meal absorbs the liquid.
Serve and eat. We served ours over rice.