Originally created 11/28/01

Squash gives stew added flair



Beef stew served in baked winter squash is a cook's dream, simple and savory and adaptable for a variety of occasions.

It's a colorful visual treat, too.

The ingredients are seasonal, so their combinations can be varied through the fall and winter months. Adjust types and quantities of vegetables to suit market availability or personal preferences.

Acorn squash, shaped like an acorn with a dark green ribbed skin and orange flesh, works well for this recipe. In general, small squash make great individual soup bowls, and large squash make perfect tureens.

BEEF STEW IN WINTER SQUASH

5 tablespoons olive oil

Salt, to taste

Freshly ground black pepper, to taste

2 pounds beef for stew, cut into 1-inch cubes

2 medium or 1 large yellow onion, diced

1 stalk celery, diced

1 medium carrot, peeled and diced

1/2 large green bell pepper, seeded and diced

1 tablespoon minced garlic

1 cup red wine

1 bay leaf

Sprig thyme, marjoram or rosemary

3 cups beef broth

4 medium acorn squash

8 to 10 baby new potatoes, cooked

1/2 cup pearl onions

1/2 cup sugar snap peas

Place 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper in a large stainless-steel bowl. Add beef and toss to coat the exterior of the meat.

Meanwhile, coat the bottom of a large heavy pot with olive oil (about 1 tablespoon) and place over medium-high heat. Once the oil is hot, add beef to the pot and allow it to brown on all sides, adding more oil as needed. Once all the beef is browned, reserve it and its juices in a bowl.

Add diced onion, celery, carrot, green pepper and garlic to the pot; cook, stirring, on high heat for 1 minute, scraping the bottom of the pot to free flavorful bits. Reduce heat to low and continue to cook vegetables for 1 minute. Increase heat to high and add wine, allowing it to reduce to a glaze in the bottom of the pot.

Return beef to pot along with the bay leaf and your choice of herbs (thyme, marjoram or rosemary). Add the beef broth and bring to a brief boil. Immediately reduce heat to low and maintain a low simmer until beef is tender, about 1 hour.

While stew is slowly cooking, prepare squash by cutting a shallow slice off the top of each to make a lid; remove the seeds and strings. Lightly rub the inside of each squash with salt, pepper and olive oil. Replace lids and place on a lined baking tray. Bake at 350 degrees until tender when pricked with a knife, about 30 to 45 minutes. Remove from oven; set aside.

Before serving stew, add baby new potatoes, pearl onions and sugar snap peas; gently reheat, if necessary. Adjust seasoning, adding salt and pepper to taste, if needed. Carefully ladle stew into each squash and serve.

Makes 4 to 6 large servings.

Recipe from Cutco Cutlery Corp.