Ok, we all know I love carrots, especially in sandwich cookie form, but I must say, little round slices of cooked carrot just don’t do it for me. They bring back memories of the previously-frozen and microwaved vegetable medley we used to get with lunch in the school cafeteria.
I always debate whether to include sliced carrots in soups but I was on a mission to make beef stew this weekend. Then, from the entrance of Trader Joe’s, I spied a massive mound of butternut squash. At that moment, my choice of orange vegetable for this stew was obvious. Small butternut squashes (I’m pretty sure I just made that word up) are perfect for this Fall stew.
I also have to mention my new love for stew beef. It’s mind-boggling how such a tough little piece of meat can practially fall apart with the touch of a spoon after 8 hours in a crock pot.
The secret to the flavor in this stew is red wine and beef granules. I know you know I love my wine but before you go judging me, all but 1 glass of that wine went into the stew. I did my homework and found a number of well-reviewed recipes that all had red wine so that’s what I went with.
That remaining glass went into my belly, obviously, after I had turned the crock-pot on late Saturday night.
As for those beef granules that I mentioned… I know what you’re thinking: beef granules = beef bullion cube. NOT true. Beef granules are way more intense and my beef base of choice, especially when making french onion soup. They look a little bit like bacon bits so don’t go sprinkling them on your salad. That’d be gross. My biggest piece of advice when using beef granules is to add them slowly, no more than 1/4 teaspoon at a time. There’s nothing worse than an overly salty stew, especially if you’ve invested waited 8 hours for it to cook.
After devouring the entire pot (with the exception of one portion saved for my Dad), red wine has ruined me. The depth of flavor from a red wine base rather than water or beef broth is incredible, especially after the stock is thickened slightly on the stove and with a few beef granules tossed in after cooking. Any beef stew recipe calling for water or stock is now just a waste of yummy meat and veggies to me.
Serves 4-6 Season meat with salt and pepper. Melt 1 tablespoon of butter with 1 tablespoon of olive oil in a large skillet. Sear meat over high heat, turning every minute until all sides have browned. Transfer beef from pan to crock pot. Add onions, potatoes, canned pumpkin, butternut squash, garlic and bay leaves. Pour 2 cups red wine over meat & veggies. Add up to 1/4 cup water of additional liquid is needed, which should hit about 1″ below the top of the veggies and meat. Cover, set crock-pot to low heat and allow to cook for 8 hours. While your pan is still hot (and dirty), place it back on the stove over medium high heat. Add remaining tablespoon of olive oil and mushrooms. When the mushrooms begin to release liquid, add 1/4 cup of wine and cook until most of the liquid has evaporated and mushrooms are well browned and soaked in wine, about 8-10 minutes total. Transfer to small bowl, cover mushrooms and refrigerate until stew is done cooking. There should be 5 ounces, or 1 glass of red wine leftover. That’s for you. To thicken stock: When stew is cooked, carefully pour off stock into a medium-sized sauce pan over medium high heat. In a small bowl, add flour to 1/2 cup cool or room temperature water, whisking until well combined and with no clumps. Slowly add flour & water mixture to stock while stirring. Bring to a full boil and reduce heat to medium low. Simmer liquid for 5-8 minutes until thickened, stirring occasionally. Add beef granules 1/4 teaspoon at a time until sauce has desired flavor. Add peas, your previously cooked mushrooms, and stock back into the crock-pot. Stir well and allow to cook for 10-15 more minutes. Serve with crusty or fresh bread. If desired, garnish with a bay leaf.
P.S. While I only link to recipes I’d make again, I’ve decided to start *asterisking all of my personal favorites on my recipe page so you know which recipes absolutely rocked my world. I read a lot of food blogs, some with long lists of recipes that can be a little overwhelming, and love when other bloggers do this. It not only helps me narrow down my top choices but makes me feel like I know them better.
P.P.S. One of my other favorite butternut squash dishes.
Questions of the day: Carrots or butternut squash? Asterisk or not?
Beef stew cooked with pumpkin would be delicious. I will try cook it on the weekends. Thank you.
Beef stew cooked with pumpkin would be delicious. I’ll cook it on weekends. Thank you.
Good choice with the wine. I always feel that a little dry red gives beef stew a wonderful depth of flavor!
I’m a vegetarian but your photos are so gorgeous I actually want a taste!
To answer your questions: butternut squash all the way & yes to the asterisk! I love when bloggers highlight their favorites too.
I LOVE that the recipe includes 1 glass of wine for the chef.
A bottle of red wine? Sold. Pulling out my crock pot this weekend!
As a vegetarian I was seriously surprised at how much I wanted to dig into my Mom’s beef stew she was making over the weekend. It smelled divine and I must confess the thought crossed my mind to take just a teeny tiny taste :)