What a positively miserable day outside! I find it typical that the cool temperatures and the on again off again rain contribute to that glazed over look that everyone I walk by is sporting. That, or the fact that the next month or so is filled with great expectations and not enough time,energy, or resources to go around. Oh don’t get me wrong, I love the holidays just as much as the next wannabe Martha, but there is definitely an overwhelming feeling of stress that comes along with them.
Have you planned your Thanksgiving Feast yet? If not, you better hop to it! It is a little over 1 week until ‘Turkey Day’ and for me, the key is in the planning! I’ve created my menu, shopping list and “time line” for the 2 days before through the day of…I used to think this sort of behavior was unnecessary and overachieving, but in fact, it is extremely essential to a successful day. I’ll be sure to share my menu with you later in the week… but in the mean time, check out Food and Wine, Martha Stewart, and Food Network for some fabulous menu and recipe ideas.
Oh, and let’s not forget there is less than 1 month until my voyage to Paris! I’m planning on writing a post about planning an itinerary, so be on the look out!
For now, I leave you with a beautiful recipe adapted from this one I found this afternoon. On Sunday, I roasted a giant butternut squash and have been using said squash for days now.
I needed to use up the supply somehow and this stew fit the bill. This stew is the perfect remedy for a sour mood on account of the weather and seasonal stress and fatigue. I warn you, the stew’s powers are addictive. 4 bowls later and L left the table with an overly full belly and a great big smile… I’ll take that.
Beef and Butternut Squash Stew
2 T Olive Oil
1/2 onion, chopped
3 cloves garlic, minced
1 tsp dried rosemary
1 lb stew meat (or I used regular bottom round and chopped it up myself to decrease cost)
1 c Marsala Wine (If you do not have this, a regular red wine will do in a pinch)
1 lb butternut squash, seeded, peeled and chopped into small cubes
1 c. chopped celery
1 c. chopped carrots
1/4 c. julienne sun dried tomatoes
~4 c. beef broth
Salt and Pepper to taste
~3 T all purpose flour Optional
Heat olive oil over medium heat in a large dutch oven (or other large pan in substitution). Add garlic, onion, and rosemary and saute 2 minutes.
Add beef and sear until brown on all sides, about 5-6 minutes. Add Marsala wine and scrape up bits on bottom of pan. Add squash, carrots, celery and just enough broth to cover vegetables and meat. Bring to a boil then reduce to a low simmer, cover, and cook for 45 minutes.
For a thicker sauce, remove from heat and whisk in 2-3 T flour.
Serve with a beautiful piece of crusty bread.