Untraditional Beef Stew
Apple juice, sweet potato and butternut squash add a sweet touch to this American classic.
1/4 cup vegetable oil
1 medium yellow onion, diced
2 carrots, peeled and cut into 1-inch pieces
2 celery ribs, trimmed and diced
1 1/2 pounds lean beef, cut into 1/2-inch cubes
1/3 cup all-purpose flour
1 (14.25-ounce) can beef broth
1 (14.5-ounce) can diced tomatoes, juices reserved
1 cup apple juice
1 sweet potato, peeled and cut into 1/2-inch dice
1 butternut squash, peeled, seeded and cut into 1/2-inch dice
1/4 teaspoon salt
1/8 teaspoon ground black pepper
- Heat oil in a heavy 6-quart saucepan over medium-high heat until a drop of water sizzles in the oil. Add onion, carrots and celery to pan; cook for 3 to 4 minutes or until light golden brown. Remove vegetables with a slotted spoon and set aside.
- Reduce heat to medium. Add meat and brown on all sides, 8 to 10 minutes. Add flour and stir to coat the meat and to blend the oil with the flour. Let cook 3 to 4 minutes more, stirring occasionally, until the flour browns lightly.
- Stir in broth, scraping the bottom of the pan to remove any brown bits. Add tomatoes and apple juice and allow mixture to come to a boil. Reduce heat to medium-low, cover and cook for 45 minutes. Add onion mixture, sweet potato and butternut squash. Continue cooking until the meat and all of the vegetables are tender when pierced with a fork, 45 minutes to 1 hour longer.
- Season to taste and serve.
Makes 4 servings.