Gluten Free Lady’s Butternut Squash Stew with a Twist!
There’s nothing like a big hardy warm bowl of stew to warm you and your family up on a cold winter day! This one is sweet and savory with a little kick from the jalapeno and Cheyenne pepper and a secret twist! I’ve been eating this for a few days now and it just gets better and better! Yum Yum, licking my bowl! It’s THAT tasty and healthy good too! Ok now on with the goods and the twist…..
Ingredients
  • 1lbs ½ to 2grass-fed stew meat .I used 1 ½for two people and had leftovers for a few more days lunches
  • 3 Tablespoons olive oil
  • 4 Cups Pacific gluten free Beef Stock
  • 4 Tablespoon Bob Red Mills All Purpose Gluten Free Flour
  • 1 Teaspoon Lea & Perrins gluten-free Worchestershire Sauce
  • 2 Tablespoons Sun-Dried Tomato pasteif you don’t have this just use 3 TB Tomato paste
  • 1 Tablespoon tomato paste
  • 2/3in Cup red wineI’ve also used Marsala winthis recipe too
  • 1 Teaspoon dried Thyme or fresh if you have it. Mine kicked the bucket a while back! Ha!
  • ¼ Teaspoon Cheyenne Pepper
  • ¼ Teaspoon Cumin
  • 1 Tablespoon kosher salt
  • ¼ Teaspoon Pepper
  • 2 Carrots Choppedthis gives it the sweet
  • ½ Vidalia Onion Choppedthese are actually sweet too and I use them all the time! Guess it’s a southern thang?!
  • 1in Jalapeno chopped without seedsor if you’re a brave commando keepthe seeds! I also use Pablano peppers when I have themmy garden! They’re so tasty and can be very hot with the seeds!
  • 3 Cloves Garlic mincedwe like a lot!
  • in Zest of one orange and some of the juice squeezedthis give it the TWIST!
  • ¼ Teaspoon Cheyenne Pepper
  • ¼ Teaspoon Cumin
  • 1 Tablespoon kosher salt
  • ¼ Teaspoon Pepper
  • 2 Carrots Choppedthis gives it the sweet
  • ½ Vidalia Onion Choppedthese are actually sweet too and I use them all the time! Guess it’s a southern thang?!
  • 1in Jalapeno chopped without seedsor if you’re a brave commando keepthe seeds! I also use Pablano peppers when I have themmy garden! They’re so tasty and can be very hot with the seeds!
  • 3 Cloves Garlic mincedwe like a lot!
  • in Zest of one orange and some of the juice squeezedthis give it the TWIST!
Instructions
  1. **I make this in my Large Dutch Oven
  2. Use 2 Tablespoons of the flour and coat the beef in a bowl with some salt and pepper to season.
  3. Heat Olive Oil in a pot and add in onions, carrots, and jalapeno. Cook for about 5 minutes and add meat to brown and add garlic, thyme, cumin and Cheyenne and a little more salt and pepper. (Salt for your own taste).
  4. Add Sundried Tomato and paste and the wine and stir in. (the tomato paste also gives this stew a bit of the sweet). Cook for about another minute.
  5. Meanwhile, add 2 Tablespoons of flour with a little beef broth in a cup adding the Worcestershire Sauce. Mix until the flour turns into a paste. Pour into the pot and then add the beef broth and butternut squash. (I buy my BN squash already cut up and cut it a bit smaller).
  6. Add the Orange zest and squeeze of the orange.
  7. Bring to a boil, cover and simmer on medium for about 15 minutes and turn down lower for about an hour. Actually, I set mine on really low after that first hour and let it continue on for a few more hours but it’s not really necessary if you’re ready to eat NOW!!
Recipe Notes

Bon Appetit!!
Gluten Free Lady

 

 

Gluten Free Lady www.glutenfreelady.com
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