Email to Linda Leone      

Stew, Squash and Bean

Source of Recipe

Linda Leone 1996


Recipe Introduction

Any winter squash or cooking pumpkin may be used in place of the acorn squash. I have used a variety of assorted beans in this recipe on occasion, Limas, kidney, whatever. I have also used raw shelled peanuts for an unusual variation.

List of Ingredients

1 pound, precooked, beef blade roast
1 1/2 qrts beef stock
1/3 C dried pinto beans
1/3 C dried navy beans
1/3 C dried garbanzos beans
1 medium size Acorn squash, peeled, and in 1/2 inch cubes
1 8oz can tomato sauce
2-3 T olive oil
4 cloves garlic, chopped
4 small ( or 1 large) onion, sliced in rings
1/2 tsp fresh oregano,chopped
1/2 tsp fresh rosemary, chopped
1/2 tsp fresh thyme, chopped
1-2 tblsp grated orange peel
pinch red pepper flakes
salt and pepper to taste


Recipe

Make the beef stock by boiling a handful of celery leaves, 2 yellow onion skins and the blade roast bones until the meat falls from bones. Remove the bones and strain the broth, Scrape the meat from the bone and reserve the meat. Add the beans which have been presoaked. Cook 2 hours or until almost tender.
Saute the onion and garlic in the olive oil. Add the squash cubes and saute briefly. Remove to the stock pot with the beans. Cook 20 minutes. Add the next 10 ingredients. Cook 5 minutes. Add the cubed beef and reserved meat from the bones, thicken if necessary, use the gravy from the roast if available. Cook just until the meat is heated through.