Steak & Squash Stew
I used a pepper squash, but feel free to use an acorn or buttercup squash — the only winter squash I don’t recommend is a spaghetti squash, since it will probably separate into strands while it cooks. Before dicing your squash glance at my how-to dice squash post. Peeling your squash first really does make the job easier.
You can also substitute a less expensive type of beef when making your stew. Cubed chuck roast or even ground beef would work, striploin is just more lean. If you’re trying to reduce fat (especially if your beef is not grass fed), you could drain the oil after browning the meat and before adding the vegetables.
Serve this stew hot with your favourite toppings. We really liked it with a dolop of sour cream and chives, but some sharp cheddar sprinkled on top would be great too. Enjoy your Sunday :)
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Steak and Squash Stew
Prep:
30 minutes
Cook:
6 hours (low) or 3 hours (high)
Yield: 4-6 servings (prepared in a 6.5 quart slow cooker)
- 2 tbsp vegetable oil
- 2 lbs cubed sirloin steak (cut into 1-inch cubes)
- 1 tsp salt
- 1⁄2 tsp pepper
- 1 1⁄2 cups sliced onions
- 1 1⁄2 cups sliced green bell pepper
- 2 seeded and finely chopped chili peppers
- 2 cloves minced garlic
- 1 tbsp ground cumin (if you're using whole cumin, toast the seeds before grinding)
- 1 tsp dry oregano
- 3 cups peeled and cubed pepper squash
- 1 1⁄2 cups crushed tomatoes
- 1 cup beef broth
- 1 tbsp ground chili powder
- 2 tbsp lime juice
- 1 cup sour cream
- 1 tbsp dry chives
Heat the oil over medium-high heat. Meanwhile, toss the sirloin with the salt and pepper.
When the oil is hot, brown the sirloin cubes, about 3-4 minutes per side. Brown the meat in batches so that you have a single layer of beef. Transfer the browned sirloin to your slow cooker insert.
Reduce heat to medium. Add the onion and bell pepper. Cook until the onions begin to brown, about 4 minutes.
Stir in the chili peppers and garlic for about 1 minute. Then stir in the cumin and oregano.
Add the squash, tomatoes and broth. Bring to a simmer and pour into your slow cooker, over the meat.
Cook for 6 hours on low (or 3 hours on high).
Stir in the chili powder and lime juice.
Ladel into bowls and serve with a dolop of sour cream and a sprinkle of chives.
