This recipe is from “Grain-Free Gourmet” by Jodi Bager and Jenny Lass. I make it all the time. I'm fortunate to be able to find pre-cut butternut squash and pre-chopped red onions at our local Whole Foods, so the prep time is minimal. The stew freezes well, too. The authors state, “As it cooks, the liquid reduces to create a thick, flavourful gravy–no flour, starch, or milk required.”
2 lb. stewing meat, cubed
5 large carrots, peeled and thickly sliced (I use one 1 lb. bag of baby carrots cut in half to save time)
1 large red onion, coarsely chopped
1 28-oz can diced tomatoes with juice (or you can use 1 lb peeled plum tomatoes and 1 1/4 cup tomato juice if you're avoiding canned goods)
4 garlic cloves, finely chopped
2 tsp salt
1/4 tsp black pepper
1/2 tsp dried thyme
1/2 butternut squash, peeled and coarsely chopped
2 zucchinis, coarsely chopped
1. Put the beef, carrots, onion, tomatoes, garlic, salt, pepper, and thyme in a large pot, and add enough water to cover the contents.
2. Bring to a boil, lower the heat to medium and simmer for 1 hour with the lid ajar.
3. Add the squash and simmer for 30 more minutes.
4. Add the zucchini and simmer with the lid off until the zucchini starts to look translucent and the stew is thick.
Oh, thanks, I shop at the Sugar Land's Whole Foods too, silly me, i thought you meant they will pre-cut the whole butternut squash for you, just like they can cut the meat, oh, well i guess I will have to keep asking my husband to cut it. I can't even cut it in half. I just buy the whole organic butternut squash, I knew they have pre-cut but need to check if they have precut organic one. I cook a lot but pre-cutting veggies is the hard part, it takes a lot of time.