Braised Beef with Butternut Squash
Submitted by happyzhangbo
Tender braised beef cubes oven-simmered with butternut squash, dried cranberries, thyme, and sage. A cozy fall dinner for two that fills the kitchen with warm, earthy aromas.
YIELD
2 servingsPREP
20 minCOOK
110 minREADY
136 minWhen the air turns crisp and butternut squash starts piling up at the market, this is the recipe to reach for.
Cubed bottom round gets a good sear, then braises in the oven with shallots, thyme, sage, and beef broth until everything goes tender and the sauce thickens into a velvety gravy.
The butternut squash melts into golden, buttery chunks, and dried cranberries stirred in near the end add little bursts of tart sweetness that cut right through the richness.
It serves two, which makes it a standout weeknight dinner or a low-key date night meal you can pull together without a fuss.
Kitchen Tips
- Cut the squash and beef to the same size so they finish cooking at the same rate. Uniform pieces mean even tenderness.
- Don’t rush the browning step. Let each side of the beef sit undisturbed in the hot pan to build a proper crust.
- Add the cranberries in the last 30 minutes only. They’ll turn bitter and mushy if they braise the full time.
Ingredients
Directions
Preheat oven to 350°F.
Add 1 teaspoon oil in a large ovenproof saucepan over medium heat.
Stir in beef and cook until browned on all sides, about 7 minutes.
Transfer onto a plate.
Reduce heat to medium-low, stir in the remaining 1 teaspoon oil and shallot to the pan, cook, stirring often, for 1 minute.
Add thyme, sage, salt and pepper, cook and stir for 30 to 40 seconds.
Return the beef to the pan and sprinkle with flour.
Cook, stirring often, until the flour browns, 2 to 4 minutes.
Stir in in broth, scrape up any browned bits from the bottom of the pan.
Keep cooking until the liquid bubbles and thickens slightly, 2 to 3 minutes. Add squash and mix well.
Cover the pan and transfer to the oven.
Bake for 1 hour.
Mx in cranberries, cover and go on baking until the meat is tender when pierced with a fork, 30 to 35 minutes more.
Cool for a few minutes and serve hot with some chopped parsley or cilantro on top if desired.
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