Saturday, October 29, 2011

Meaty Butternut Squash Stew

The decision for me to move across the country to Washington DC over a year ago was a very difficult one to make. Since my move, my life has been full of new adventures, new friends, and unforgettable memories. But I always imagine what it would be like if I could share the experiences with him. Finally, in less than a week, my life is going to change a lot. My love has decided to move east to be with me. As the date of his arrival nears, I get more and more giddy each day. I can't wait to cook "manly" food for him, but I am definitely out of practice. Today we had a freak snowstorm here in DC (it is only October 29), and I realized that my boyfriend, a San Diego native, is going to have a lot of adjusting to do. So I decided to practice a meaty recipe that will keep his body warm and his stomach full.

2 tablespoons olive oil
1/2 yellow onion
3 cloves minced garlic
1 tablespoon fresh chopped thyme
1 tablespoon fresh minced rosemary
2 tablespoons flour
1 1/2 lbs cubed pork tenderloin (you can use any kind of meat you like)
1 peeled and seeded butternut squash, cut into cubes
chopped carrots
chopped celery
4 cups of beef broth
1/2 teaspoon salt
1/4 teaspoon pepper

Heat oil in a large pot. Add onions, garlic and herbs. Season meat with salt and pepper and coat in flour. Turn up heat and add to pot. Brown the meat for about five minutes. Add the rest of the veggies and stir in the broth. Add the salt and pepper. Bring the stew to a boil, then lower the heat, cover the pot, and simmer for about an hour.

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