Gluten Free Lady's Butternut Squash Stew with a Twist!

There’s nothing like a big hardy warm bowl of stew to warm you and your family up on a cold winter day! This one is sweet and savory with a little kick from the jalapeno and Cheyenne pepper and a secret twist! I’ve been eating this for a few days now and it just gets better and better! Yum Yum, licking my bowl! It’s THAT tasty and healthy good too! Ok now on with the goods and the twist…..

1 ½ to 2 lbs grass fed stew meat (I used 1 ½ lbs for two people and had left overs for a few more days lunches).

3 Tablespoons Olive Oil

4 Cups Pacific gluten free Beef Stock

4 Tablespoon Bob Red Mills All Purpose Gluten Free Flour

1 Teaspoon Lea & Perrins gluten free Worchestershire Sauce

2 Tablespoons Sun Dried Tomato paste (if you don’t have this just use 3 TB Tomato paste)

1 Tablespoon Tomato paste

2/3 Cup red wine (I’ve also used Marsala win in this recipe too)

1 Teaspoon dired Thyme or fresh if you have it.  Mine kicked the bucket awhile back!  Ha!

¼ Teaspoon Cheyenne Pepper

¼ Teaspoon Cumin

1 Tablespoon kosher salt

¼ Teaspoon Pepper

2 Carrots  chopped (this gives it the sweet)

½  Vidilia Onion Chopped (these are actually sweet too and I use them all the time! Guess it's a southern thang?!)

1 Jalapeno chopped without seeds (or if you’re a brave commando keep in the seeds!  I also use Pablano peppers when I have them in my garden!  They're so tasty and can be very hot with the seeds!)

3 Cloves Garlic minced (we like a lot!)

Zest of one orange and some of the juice squeezed in (this give it the TWIST!)

**I make this in my Large Dutch Oven

Use 2 Tablespoons of the flour and coat the beef in a bowl with some salt and pepper to season.

Heat Olive Oil in pot and add in onions, carrots and jalapeno.  Cook for about 5 minutes and add meat to brown and add in garlic, thyme, cumin and Cheyenne and a little more salt and pepper.  (Salt for your own taste).

Add Sundried Tomato and paste and the wine and stir in. (the tomato paste also gives this stew a bit of the sweet).    Cook for about another minute.

Meanwhile add 2 Tablespoons of flour with a little beef broth in a cup adding the Worcestershire Sauce. Mix until the flour turns into a paste. Pour into the pot and then add the beef broth and butter nut squash.  (I buy my BN squash already cut up and cut it a bit smaller).

Add the Orange zest and squeeze of the orange. 

Bring to a boil, cover and simmer on medium for about 15 minutes and turn down lower for about an hour.  Actually I set mine on really low after that first hour and let it continue on for a few more hours but it's not really necessary if you're ready to eat NOW!! 

Gluten Free Lady