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Squash and Beef Stew with Cinnamon-Herb Sauce

Squash and Beef Stew with Cinnamon-Herb Sauce

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Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 0 minutes

Cook Time: 130 minutes

Ingredients: Add ingredients to List

1/2 cup flour
1/4 teaspoon (or to taste) freshly ground black pepper, divided
1 lb Inspirations Angus beef stew meat
2 tablespoons Inspirations Garlic Dipping oil
1 1/2 cups dry red wine, divided
1 medium onion, very thinly sliced
1 1/4 lb butternut squash, peeled, seeded, and cut into 1/2-inch chunks
1 tablespoon chopped fresh Nature's Place Organic rosemary leaves
1 tablespoon fresh Nature's Place Organic thyme leaves
1 each bay leaf
1 teaspoon ground cinnamon
1/4 teaspoon salt, or to taste
1 cup low-sodium vegetable broth
1/4 cup finely chopped fresh Nature's Place Organic italian parsley, divided
1/4 cup finely chopped scallion, divided

directions:

1. Place the flour and 1/8 tsp. of the pepper in a medium bowl and mix well. Remove 11/2 Tbsp. and reserve. Lightly dredge the beef cubes in the remaining seasoned flour, so flour adheres to all sides but doesn't clump.
2. Heat 1 Tbsp. of the oil in a large pan over medium-high heat. Add beef, beingsure not to crowd the pot, and cook for 3 to 4 minutes on each side, or untillightly browned. Transfer to a plate and set aside.
3. Add 1/4 cup of the wine to the pan and deglaze the pan over medium heat, scraping up any bits from the bottom, about 2 to 3 minutes. Add remaining 1 Tbsp. oil to pan, reduce heat to low, and add onion. Cook for 8 minutes, stirring occasionally, until onion is softened and beginning to brown. Add squash and cook, stirring, for 3 minutes. Sprinkle on reserved 1 1/2 Tbsp.flour, rosemary, thyme, bay leaf, cinnamon, salt, and remaining 1/8 tsp. pepper, and stir to distribute.
4. Return beef to pan and add remaining 1 1/4 cups wine and broth. Raise heatto high and bring to a boil. Reduce heat to low and simmer, covered, for 1 1/2 to 2 hours, until meat and squash are tender. Stir in 2 Tbsp. each of the parsley and scallions. Serve hot, sprinkled with remaining parsley and scallions.
Source: Fresh Magazine September, October 2010

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Quantity Ingredients  
1/2 cup flour  
1/4 teaspoon (or to taste) freshly ground black pe  
1 lb Inspirations Angus beef stew meat  
2 tablespoons Inspirations Garlic Dipping oil  
1 1/2 cups dry red wine, divided  
1 medium onion, very thinly sliced  
1 1/4 lb butternut squash, peeled, seeded, and cut  
1 tablespoon chopped fresh Nature's Place Organic  
1 tablespoon fresh Nature's Place Organic thyme l  
1 each bay leaf  
1 teaspoon ground cinnamon  
1/4 teaspoon salt, or to taste  
1 cup low-sodium vegetable broth  
1/4 cup finely chopped fresh Nature's Place Organi  
1/4 cup finely chopped scallion, divided  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 490 kcal (24%)
Calories from Fat 198 kcal (0%)
Total Fat 22 g (33%)
Saturated Fat 7 g (35%)
Cholesterol 70 mg (23%)
Sodium 790 mg (32%)
Total Carbohydrates 44 g (14%)
Dietary Fiber 6 g (24%)
Protein 28 g (46%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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