Bruce Weinstein & Mark Scarbrough
Used by permission. (c) Eating Well, Inc.
|2 1/2 teaspoons canola oil, divided||1/4 teaspoon freshly ground pepper|
|8 ounces bottom-round beef, trimmed, cut into 3/4-inch cubes||2 teaspoons all-purpose flour|
|1 large shallot, halved and thinly sliced||1 cup reduced-sodium beef broth|
|1 teaspoon dried thyme||2 1/2 cups cubed peeled butternut squash|
|1/2 teaspoon dried rubbed sage||1/3 cup dried cherries|
|1/2 teaspoon salt|
Preheat oven to 350F.
Heat 1 1/2 teaspoons oil in a large ovenproof saucepan over medium heat. Add beef and cook until browned on all sides, 6 to 8 minutes. Transfer to a plate.
Reduce heat to medium-low, add the remaining 1 teaspoon oil and shallot to the pan; cook, stirring often, for 1 minute. Stir in thyme, sage, salt and pepper; cook for 30 seconds. Return the beef to the pan and sprinkle with flour. Cook, stirring often, until the flour browns, about 3 minutes. Pour in broth; scrape up any browned bits from the bottom of the pan. Continue cooking until the liquid bubbles and thickens slightly, about 2 minutes. Stir in squash.
Cover the pan and transfer to the oven. Bake for 1 hour. Stir in cherries, cover and continue baking until the meat is tender when pierced with a fork, about 30 minutes more. Makes 2 servings, about 1 1/2 cups each.
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