Tonight I made a delicious stew. Partially because the weather has started to turn cooler and partially because when I got home from a very long day at 5:30, I needed to figure out something to make for dinner; and many of these ingredients were already in my fridge. Isn't that one of the best things about soups and stews? They allow you to dump things in a pot and still taste fabulous?
When I started this stew, the tomato flavor was overbearing. It was at that point that I added in the leftover roasted acorn squash that was sitting in the fridge from earlier this week. It was just the flavor that was needed. This was going to be just a one off dish of whatever I could put together out of the fridge in a hurry, but the kids all asked if I would make it again, so I thought I better write it down!
Autumn Beef Stew
- 3 tablespoons margarine
- 1 small white/yellow onion, chopped
- 1 small red onion
- 4 carrots, sliced
- 3 stalks celery, sliced
- 1 clove garlic, minced
- 1/2 cup all-purpose flour
- 4 cups water
- 1 potato, chopped
- 1 sweet potato, chopped
- 2 pounds cubed leftover beef roast
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Soy sauce
- 1 bottle tomatoes
- 1 acorn squash, mashed
- Melt butter in a skillet, and saute onions, carrots, celery and garlic until they are tender.
- Sprinkle Flour over veggies and stir well. Let brown for 1-2 minutes.
- Pour water into pot and bring to boil.
- Add Potatoes and Sweet Potatoes, then let cook for a few minutes.
- Add Tomatoes , Roast, Acorn Squash and seasonings.
- Bring to a simmer, and cook over medium-low heat till flavors meld.
- Serve hot with Crusty Bread!