Oven Beef Stew with Beer and Squash

As you know I make my hubby’s lunches and he usually request something flavorful, but easy to assemble and heat up. Most of the time I like to make him a casserole or something he can just stick in a bowl to heat up.  I was recently sent a copy of this book 125 Best Casseroles and One-Pot Meals (Click HERE to grab you a copy on Amazon) and it’s exactly what I needed to help me try some new things and think outside of the box. All of the recipes look simple and basic with easy preparation and not overly complicated so you can add your own spin to them. The recipe I tried below was good and I liked the addition of the squash, I just thought it lacked seasoning so we added some additional Cajun Spice to kick it up a little.

I can’t wait to try some of the other recipes in the book which include recipes for: pasta, chicken and turkey, beef and veal, pork and lamb, fish and seafood, vegetarian, as well as brunch and lighter fare. I also appreciate when cookbooks include photos throughout the book so you can view the finished product.

Oven Beef Stew with Beer and Squash

(Adapted from 125 Best Casseroles and One-Pot Meals by Rose Murray)

 

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2 pounds stew beef

1/4 cup all-purpose flour

1/4 tsp salt

1/4 tsp pepper

2 tsp vegetable oil

1/2 pound small mushrooms

2 onions, chopped

2 tbsp brown sugar

2 1/2 cups beef stock

1 bottle dark beer

1 tsp dried thyme

1 pound butternut squash

3 potatoes

chopped fresh parsley

 

Cut beef into 1 1/2 inch cubes. In a bag, toss beef with flour and sprinkle lightly with salt and pepper.

 

 

Spread beef on large shallow baking pan; bake in 500 degree F oven for 10-15 minutes or until slightly browned. Reduce temperature to 325 degrees F.

 

 

 

Meanwhile, in large Dutch oven or flameproof casserole, heat oil over medium heat; cook mushrooms, onions and brown sugar, stirring often, for about 10 minutes or until mushroom liquid had evaporated.

 

 

 

Stir in stock, beer, thyme, and salt and pepper and any flour; cover tightly and transfer to oven. Bake for 1 hour and 15 minutes.

 

Peel, seed and cut squash into thin 1 1/2 inch long rectangular pieces. Peel potatoes and cut into 1 1/2 inch chunks.

 

 

 

Stir into stew and bake, covered, for 45 minutes or until vegetables and beef are very tender. Serve sprinkled with parsley.

Disclaimer: The 125 Best Casseroles and One-Pot Meals, has been provided by Robert Rose for this Review. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”