Prep 25 mins
Cook 1 hr 15 mins
I do the beef stew part in a crockpot instead of stockpot in the oven. I also steam the butternut squash in the microwave, but you can follow the recipe the way Food Network's Challenge winner described below. I used chipotle peppers in adobo sauce instead of ground chipotle,too.
- 1 1⁄2 lbs beef stew meat
- 1⁄3 cup water
- 1⁄4 cup tomato paste
- 2 tablespoons brown sugar
- 2 tablespoons balsamic vinegar
- 2 teaspoons ground chipotle chile pepper
- 1 teaspoon ground cumin
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1 medium butternut squash, about 3 pounds
- 1 1⁄2 cups water
- 1 medium tomatoes, chopped
- 1 small ripe avocado, cut into cubes (optional)
- 1⁄4 cup freshly chopped cilantro leaf
- Preheat oven to 325 degrees F.
- Place the beef, water, tomato paste, sugar, vinegar, chipotle pepper, cumin, salt and black pepper in stockpot. Cover and bake in 325 degrees F oven 1 3/4 to 2 1/4 hours or until beef is fork-tender.
- Meanwhile, cut squash lengthwise into quarters and remove seeds. Place squash cut side down in a 13 by 9-inch glass baking dish, overlapping if necessary. Add water. Bake in the preheated oven for 1 to 1 1/4 hours or until fork-tender.
- Place each baked squash quarter onto serving plate. Fill with equal amounts of beef mixture. Top with tomato and avocado, if desired. Sprinkle with cilantro.
- Cook's Tip: 1 tablespoon minced, seeded chipotle pepper in adobo sauce may be substituted for ground chipotle chile pepper.
- Cook's Tip: The chipotle beef mixture may also be cooked on the stovetop. Bring beef mixture to a boil. Reduce heat; simmer, covered, 1 3/4 to 2 1/4 hours or until beef is fork-tender.
This recipe is so amazing. I do mine on the stove top in the summer and in the oven in the winter. You can't beat the flavors and freshness of the dish, especially with the avocado and cilantro on top. YUM!