Recipe: Beef & Butternut Squash Stew

I fail as a food photographer.

I have never even seen one, much less used one, so last night was my first attempt. A DELICIOUS RESULTS ATTEMPT.

Inspired by this recipe, I concocted the following recipe and served it on cauliflower-rice. It was DELICIOUS. My friend that sampled it with me had seconds, and raved on about how good it was.

Since I get a weekly farmer’s basket, I pretty much just used whatever was in the box they sent. Those items below are italicized (note that I special ordered the mushrooms).

Print Recipe

Beef & Butternut Squash Stew

: Beef & Butternut Squash Stew

Course: Main Course, Soup

Ingredients

• 1.6 pounds Cubed Stew Meat i used about 1.6 lbs, note that my cooker is only a 6qt
• Large Yellow Onion diced
• Butternut Squash peeled and cubed
• 1/4 pound Chanterelle Mushrooms yellow - about 1/4 lb
• Large Carrot peeled and diced
• 2 tablespoons Tomato Paste
• 2 pinchs Fresh Rosemary
• 3 pinchs Thyme
• 2 cloves Garlic
• 2 cups Beef Stock
• 0.5 cups Chicken Stock
• Salt N' Pepa

Instructions

• Sauteed the onion in a little bit of olive oil and then set aside
• Sauteed the stew meat about 3 minutes per side to brown. I did not drain the fat after, but you could if you want to reduce some calories. VIVA ANIMAL FAT
• Add everything into the pot - follow your manufacturer's instructions to seal pot, etc.
• Cook 15 minutes starting at the 'start time' for your pot (i.e. the knob is 'rocking back and forth slowly) then turn off heat
• Let sit for 15 minutes after that, then open and NOM!!!!

As mentioned above, I served it on some cauliflower rice I made while waiting for the stew to cook (and I microwaved the rice for about 5 minutes to soften it up).

I could barely finish my bowl, it was so hearty and delicious. I just had a bowl today for lunch. YAY

Have any pressure cooker recipes you can share with me? 🙂