Sunday, November 14, 2010

Beef Stew with Butternut Squash and Peas

2 tablespoons olive oil

1 onion, chopped

2 carrots, peeled and cut into 1/2 inch pieces.

2 cloves garlic

1 pound beef tenderloin , cut into 1" cubes
2 tablespoons flour

2 teaspoons curry powder
Dash cayenne

1/4 cup red wine

6 cups beef stock

1 1/2 C frozen peas
3 cups butternut squash cubes (1inch cubes)

1/4 cup chopped cilantro

1. Heat oven to 325F. Heat oil in heavy stockpot over medium high heat. Add onions and carrots and cook 5 minutes, until soft. Stir in garlic and cook 1 minute. Add beef and cook without stirring about 4 minutes.

2. Mix flour with curry powder and cayenne and sprinkle over beef and vegetables, then stir to coat all. Deglaze with red wine, then add beef stock. Bring all to boil then reduce to simmer. Cover with a tight-fitting lid and place in oven for 1 hour. Stir in squash and cook another 30 minutes until squash is soft. Add peas and cook for 15 more minutes.

3. Serve in bowls and garnish with chopped cilantro.

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