I don’t know if this version of beef stew was so good because of the recipe itself or because I used beef from a local farm. All I can say is that The Grillmaster and I are fans … of the beef AND the stew.
I picked up the beef from a place called Beach Organics in Grandy, NC. If you are ever headed to the Outer Banks from the north, you’ll pass right by this store on Hwy 158 before you cross the Wright Brothers Memorial Bridge. It’s well worth a stop, especially if you are avoiding gluten. They have a huge selection of gluten-free foods and also feature organic produce, meats, herbs and spices, bulk foods, dairy products, vitamins and supplements, earth-friendly household products and natural pet foods.
Beach Organics offers beef from Ray Farms in Powells Point, NC that is “all-natural, no hormones, no antibiotics.” In this particular stew, the beef was fork-tender and delicious. I’ll definitely buy it again.
The squash in the stew fools your eyes into thinking you’re about to eat potatoes. Then you taste the sweetness, the heat, the smoke. This isn’t your grandmother’s beef stew (unless Grandma was Moroccan, of course).
Try this stew. You won’t even miss the carrots and potatoes.
Beef Stew with Butternut Squash
- 4 teaspoons smoked paprika
- 2 teaspoons ground cinnamon
- 1½ teaspoons salt
- 1 teaspoon ground ginger
- 1 teaspoon crushed red pepper
- 1/2 teaspoon freshly ground black pepper
- 2 lbs beef shoulder roast fat trimmed and cut into 1-inch cubes (or use stew beef)
- 2 tablespoons olive oil
- 8 shallots quartered or 1 large onion, cut into wedges
- 8 garlic cloves minced
- 1 cup low-sodium chicken stock
- 28 ounces canned no-salt-added diced tomatoes undrained
- 6 cups peeled and cubed butternut squash about 2 lbs cut into 1-inch pieces
- 1/2 cup chopped fresh cilantro
In a medium bowl, combine paprika, cinnamon, salt, ginger, red pepper and black pepper. Add beef and toss to coat.
In a large pot, heat oil over medium-high heat. Add beef, shallots/onions and garlic and cook until beef is browned all over, stirring occasionally.
Place beef mixture in crock pot and add stock, tomatoes and squash. Cook about 4 hours on high or 8 hours on low. (Adjust the cooking times to suit your particular crock pot – mine is older and on the slow side.) When you’re ready to eat, ladle stew into bowls and sprinkle cilantro on top.