It’s full on fall in Seattle. Time to bring out the beef stew and acorn squash!
Juice of 1 lemon
2 lbs stew beef
2 T olive oil
bunch of basil
bunch of cilantro
bunch of flat parsley
bunch of rosemary
10 or so sun or oven dried tomatoes
(recipe for oven dried tomatoes here)
2 T olive oil
4 cups water or beef stock
1 tablespoon Worcestershire sauce
1 clove garlic, minced
4 bay leaves
1 teaspoon sugar
1 teaspoon smoked paprika
1 teaspoon rosemary
a lil’ ground allspice
salt and pepper to taste
1 medium onion, cut roughly
4 potatoes, cut roughly
4 celery stalks, chopped
4 carrots, cut roughly
2 zucchini (and/or any other vegetables you like)
Marinate the beef in the lemon juice for a couple of hours to tenderize the beef, if you have time. If not, you can omit the lemon juice.
Heat 2 T olive oil, and cook beef until it is brown on each side.
While beef is browning, put everything in section (2) into a food processor and process the heck out of it.
Add that mixture into the browned beef, and cook for about 5 minutes on medium.
Add everything in section (3), cover and simmer for 2ish hours.
Add onions, potatoes, celery, and carrots and bring to a boil. Reduce heat and simmer for 20 minutes. Add zucchini and cook for 5 minutes.
Grab a big frickin’ spoon.
Baked Acorn Squash
2 Acorn Squash, cut in half
4 T Butter
10ish T Brown Sugar
a smidge of allspice
Some maple syrup
salt to taste
Set oven to 375.
To make the squash easier to cut (because they are *tough*, and you don’t need the aggravation, do you?), put them into the microwave for 30ish seconds. They’ll be way easier to cut that way.
Remove seeds from squash.
Put about a T of butter in each halve of squash. (I know. It seems like a lot. It is. And so worth it.)
Put about 3ish T brown sugar in each. (Again…see above.)
Sprinkle the whole thing with salt and put a little allspice in the center. Then drizzle some maple sugar all over that bad boy.
Put some water in the bottom of the pan, cover it, and put it in the oven for half an hour. Take it out, uncover, stir it up a little and put it back in for another half an hour. To caramelize the tops, broil for 5 minutes before serving.