Thursday, May 3, 2012

Beaf Stew with acorn squash.


1 pound beef
2 stalk stalks of celery/cut. Season with salt and black pepper
1 teaspoon chopped parsley
1 teaspoon chopped rosemary
2 table spoon chopped onion
1 table spoon chopped garlic
1/4 round cut carrots
1 table spoon all porpose flour
1 bay leaf
2 cups of beef broth
2 table spoon olive oil
1/2 cup red wine
1 cup of cube cut acorn squash
Salt and black pepper to taste.


Heat olive oil in a skillet at medium heat
Add and brown beef till a light crust is formed
Add chopped onion, garlic, carrot, parsley and let cook for 1 minute
Add flour, stir gently and cook for 1-2 minutes
Add wine and beef stock
Add the rest of the ingredients
Adjust seasoning, cover and cook in a heated oven for 45 mins- 1 hour
Remove and let rest for 10 minutes before serving.

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