You know what’s awesome on a crisp autumn day? Stew. Steaming fresh from the crockpot.
I saw this recipe in Eating Well magazine but it was not a crock pot recipe. I however, want to make out with mine so I try and find every excuse to use it. I make stews often but never thought of doing this kind of thing – mixing sweet and savory – but I love sauerbraten so I thought the flavor pairings of the sage and thyme and cherries would be similar. It was awesome, easy, and delicious.
(As an aside, my personal Hell would have me cutting and peeling butternut squash for all eternity. After today’s debacle with my boning knife, I hereby declare that unless I plan on roasting the thing in halves, I will buy the already chopped squash from now on. My sanity is just not worth it.)
This will make a giant pot of stew, enough for 4-6 people.
What you need:
-bottom round roast, around 2 pounds, cubed
-medium butternut squash
-32 oz beef broth
-2 large shallots, thinly sliced
-1 c. dried cherries
-2 tsp dried rubbed sage
-4 tsp dried thyme
-salt & pepper to taste
What you do:
1) Brown the meat briefly (you’re not cooking it at this point, just a quick sear) in a pot with 2 tbsp canola oil.
2) Add meat to crock pot with 32 ounces beef broth, leaving oil and meat juices in pot
3) Toss the shallots and dried spices into the pot and cook on low for 2 minutes, adding more oil if necessary, and until the shallots are translucent.
4) Add shallots and spices into crock pot. Set on low for 6 hours.
5) Two hours in, add in cubed squash and cherries
6) Five hours in, you need to thicken your stew. See, it’s too watery:
You can use an arrowroot slurry or, easier and healthier: use 1-2 c. pureed squash or canned pumpkin.
7) Cook another hour to fully thicken and serve!