Aussie Beef Stew Butternut Squash Bowls

Melt-in-Your-Mouth Top Sirloin Grassfed Aussie Beef compliments roasted butternut squash in a unique stew with loads of veggie in this not-to-much flour and no potato (lower carbs) stew served in a butternut squash bowl for added beauty and flavor.

FALL dishes come to tantalize our taste buds as soon as we turn the calendar page to September! We have visions of squash of every kind and even some September corn! For a few weeks I have had a vision of a butternut squash bowl because...well I love cute presentations. I was so thrilled when the dish above came out extremely delicious with sweet butternut squash joining spicy Aussie Grassfed Top Sirloin to sing me the yummiest melody. The beef cubes melted in my mouth after the 15 minute pressure cooker method. I highly suggest you get over that fear of the pressure cooker and give this recipe a try! And if you don't own a PC you can try the slow cooker method...but I did not test it...I just happen to know that method works for stew. Fall blessing to you and Yours!

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Aussie Beef Stew Butternut Squash Bowls

or over Rosemary Garlic Potatoes

with Pressure Cooker or Slow Cooker method included

Ingredients

3 cups beef broth

3 packets powdered unflavored gelatin

3 tablespoons tomato paste

3 salt or oil canned anchovies, rinse and minced

2 Worcestershire sauce

3 small butternut squash if serving in bowls or 1 medium (2 cups cubed) if serving over potatoes

1 tablespoon garlic olive oil

2 pounds Grassfed Aussie Top Sirloin Beef, cut into 4 large pieces

2 teaspoons garlic steak seasoning, or salt and pepper

1 large onion, chopped, about 2 cups

1 pound mixed cremini and white mushrooms, 1/2 chopped 1/2 sliced

6 garlic cloves, chopped

1 jalapeño, chopped

1 cup red wine choose from cabernet sauvignon, malbec, pinot noir, red blend, merlot

3 tablespoons all-purpose flour

1 cup sliced celery

2 cups (1/2-inch) thick sliced carrots

1 cup chopped multi-colored sweet peppers

2 bay leaves

1 cup of corn or corn from one cob

1 cup fresh English peas

1 tablespoon minced rosemary leaves

2 teaspoons fresh thyme leaves

Directions

Whisk beef broth, gelatin, tomato paste, anchovies, and Worcestershire sauce in a bowl; set aside.

Cut butternut squash into horizontal halves and scrap out seeds. Roast cut-side down on a greased foiled lined cookie sheet for about 35 minutes or until soft. Tip: If butternut is hard to cut into cook in microwave for 5 minutes to soften.

Heat garlic oil over medium-high heat in large skillet. Season top sirloin with garlic seasoning on both sides and brown on both sides in skillet, about 3 minutes per side. Remove beef from skillet and let rest. Add onions and extra olive oil to skillet, if needed. Cook onions 4 minutes and add chopped mushrooms, garlic and jalapeño, cook over medium-low heat for 4 minutes. Pour onion mixture into a pressure cooker. Add the beef broth mixture, sliced mushrooms, red wine, flour, celery, carrots, carrots, sweet peppers, and bay leaves.

Cut beef into 1 1/2-inch pieces and add to pressure cooker. Seal pressure cooker and cook on high. Once pressure knob begins to hiss set timer for 15 minutes. Release pressure naturally and remove bay leaves. Add corn, peas, rosemary, and thyme; simmer for 10 minutes, or until corn has softened (I poured into a pretty skillet to simmer). Extra dried Italian herbs can be added, if desired. Season, salt and pepper to taste.

Carefully remove butternut squash keeping the butternut shell intact. Ladle beef stew into butternut bowl and add butternut chunks on top. Garnish with fresh rosemary leaves.

Slow Cooker Method: In a large dutch oven over medium high heat, warm garlic oil and brown beef and let rest 10 minutes. Cut into chunks and transfer to the slow cooker. Add another tablespoon of oil to dutch oven and brown the onions, mushrooms, garlic and jalapeños; add to slow cooker. Cut 3 cups of butternut into chunks Add remaining ingredients to slow cooker, Cook on high for 4 hours or low for 8 hours. Remove the bay leaves and serve over rosemary garlic mashed potatoes. SERVES: 6

Rosemary Garlic Mashed Potatoes: Okay, don't tell my family because this method of cooking mashed potatoes is unheard of in my home! Prepare mashed potatoes as directed on a package of instant potatoes for 8 servings. Mix in 2 tsp chopped rosemary, large clove of garlic grated, and a smidgen of extra butter. I hate to say, but the potatoes were delicious. I let Hubby eat them while I chose the lower carb butternut squash. If you aren't watching your carb intake then add baby potatoes to the pressure cooker.

PREP PHOTOS from my PHONE

Gather you ingredients!

Brown large pieces of meat to retain the juices!

Allow beef beef pieces to rest at least 10 minutes to retain juices

then cut into chunks!

Sauté onions, mushrooms, garlic and jalapeños before placing ing in pressure cooker to deepen the rich flavors.

I love crunch to a stew therefore I chose to reserve the veggies below and added them after the pressure cooker melted the flavors of the beef, onions, mushrooms, garlic and jalapeño.

Pour the contents of the pressure cooker into a CuTe skillet and simmer the veggies about until desired doneness. You can simmer the veggies in the pressure cooker with the lid off but hey I love CuTe!

Okay, so maybe I forgot about the butternut squash in the oven and maybe it did over roast a little ~ you can make it better, I'm sure. However, if you do overcook your butternut go ahead and scoop it out in hunks and place it in the stew ~ I think of it as a healthy alternative to big chunk of bread.

I cook my seeds in the the butternut squash cuz I think they are easier to remove plus I am always in a hurry to get the squash into the oven to roast. Tip: place foil on your pan so your pan doesn't look like mine!