- 2 1/2 teaspoons canola oil, divided
- 8 ounces bottom-round beef, trimmed, cut into 3/4-inch cubes
- 1 large shallot, halved and thinly sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rubbed sage
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 teaspoons all-purpose flour
- 1 cup reduced-sodium beef broth
- 2 1/2 cups cubed peeled butternut squash
- 1/3 cup dried cherries
Preheat oven to 350°F.
Heat 1 1/2 teaspoons oil in a large ovenproof saucepan over medium heat. Add beef and cook until browned on all sides, 6 to 8 minutes. Transfer to a plate.
Reduce heat to medium-low, add the remaining 1 teaspoon oil and shallot to the pan; cook, stirring often, for 1 minute. Stir in thyme, sage, salt and pepper; cook for 30 seconds. Return the beef to the pan and sprinkle with flour. Cook, stirring often, until the flour browns, about 3 minutes. Pour in broth; scrape up any browned bits from the bottom of the pan. Continue cooking until the liquid bubbles and thickens slightly, about 2 minutes. Stir in squash.
Cover the pan and transfer to the oven. Bake for 1 hour. Stir in cherries, cover and continue baking until the meat is tender when pierced with a fork, about 30 minutes more.
Makes 2 servings, about 1 1/2 cups each.
- Serving: Per serving
- Calories: 405
- Carbohydrates: 43g
- Fat: 12g
- Protein: 31g
- Dietary Fiber: 5g
- Saturated Fat: 3g
- Monounsaturated Fat: 6g
- Cholesterol: 74mg
- Potassium: 977mg
- Sodium: 659mg
- Exchanges: 1 1/2 starch, 1 fruit, 3 1/2 lean meat, 1 fat
- Carbohydrate Servings: 2 1/2