Butternut Squash Beef Stew with Cinnamon and Pomegranates - perfect comfort winter food - Innocent Delight

Butternut Squash Beef Stew with Cinnamon and Pomegranates

Course: Dinner
Cuisine: Mediterranean
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 4
Author: Edyta | Innocent Delight
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Ingredients

  • 2 pounds cubed stew beef
  • 1 medium butternut squash , cut into 2 inches cubes
  • 1 medium yellow onion , chopped
  • 2 garlic cloves , chopped
  • 1 tablespoon of each: minced fresh rosemary and fresh thyme
  • 2 tablespoon of all purpose flour
  • 1 cup of red wine
  • 3-4 cups of beef broth
  • 2 tablespoon of tomato paste
  • 3 tablespoon of olive oil
  • 1/2 teaspoon of salt , plus more to taste
  • 1/2 teaspoon of freshly ground pepper , plus more to taste
  • 1 teaspoon of ground cinammon
  • 2 tablespoon of pomegranate perils
  • 2 tablespoon of freshly chopped pareley ,

Instructions

  • In a dutch oven or braising pan, heat up the olive oil
  • Add onions, rosemary and thyme and cook until onions are tender, about 3 minutes
  • Add garlic and cook for another minute
  • Add cinnamon, mix well
  • Toss the cubes of meat with salt, pepper and flour
  • Add the meat to the pot
  • Cook until the beef is browned on all sides
  • Add tomato paste and wine
  • Using wooden spoon scrape of all the brown bits off the bottom of the pan
  • Add butternut Squash, beef broth, cover and simmer on low heat for about an hour
  • Season the stew with salt and pepper
  • Add pomegranate perils and parsley
  • Serve hot

Notes