This guest recipe is courtesy of Cherie Mercer Twohy, author of the I LOVE TRADER JOES COOKBOOK (Ulysses Press, October 2009). Her upcoming book, THE I LOVE TRADER JOES PARTY COOKBOOK (Ulysses Press, November 2010) will feature 28 party themes, including a Halloween theme.
Vampire-Repellant Beef Goulash
Garlic And Red Wine Make A Fragrant Base For This Seasonally Appropriate Stew. The Orange Butternut squash Is The Perfect Color For The Evening, And The Olives, Well, Besides The Briny Flavor They Bring, Those Are The Eyeballs, Of Course! Ya Gotta Have A Little Halloween gross-out!
- 1 tablespoon olive oil
- 1 pound lean beef stew meat
- 1 onion, chopped
- 6 cubes frozen garlic
- 1½ cups red wine
- 1 cup beef broth
- 1 (12-ounce) bag butternut squash cubes
- 1 cup green olives stuffed with pimento
- salt and pepper
In a large saucepan, heat the oil and, working in batches, sauté the stew meat until well browned. As each batch is browned, remove to a platter, and continue until all meat is browned. Sauté the onion until softened and fragrant, 3 to 4 minutes. Add the garlic and sauté until fragrant, 2 to 3 minutes. Add the wine, bring to a boil, reduce the heat, and simmer until reduced by half, 4 to 5 minutes. Add the beef broth and meat to the pan. Bring to a boil, reduce the heat, cover, and simmer 30 minutes. Add the butternut squash cubes, season lightly with salt and pepper, and simmer, covered, another 15 to 20 minutes. Add the olives, and warm through.
· You Could Hollow Out A Pumpkin To Use As A Tureen For This Soup. But Be Sure To Serve It In A Dish With Something “soppable”—mashed Potatoes, Buttered Noodles, Or Couscous. You’ll Want To Catch Every Drop Of The Delicious Sauce!
Prep time: 5 minutes
Cook time: 1 hour