Nuevo Chipotle Beef in Butternut Squash Boats
- SERVES
- 4
- COOK TIME
- 2 Hr 45 Min
Get ready for the winning recipe from the 2007 National Beef Cook-Off! You're gonna love the way all the flavors of chipotle pepper, balsamic vinegar, cilantro and everything else combine in this contest-winning beef stew.
What You'll Need
- 1 1/2 pound lean beef for stew
- 1/3 cup water
- 1/4 cup tomato paste
- 2 tablespoon brown sugar
- 2 tablespoon balsamic vinegar
- 2 teaspoon ground chipotle chile pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 medium butternut squash (about 3 pounds)
- 1 1/2 cup water
- 1 medium-sized tomato, chopped
- 1 small ripe avocado, cut into cubes (optional)
- 1/4 cup fresh cilantro, chopped
What to Do
- Preheat oven to 325 degrees F.
- Place beef, water, tomato paste, sugar, vinegar, chipotle pepper, cumin, salt and black pepper in oven-proof stockpot. Cover and bake 1-3/4 to 2-1/4 hours, or until beef is fork-tender.
- Meanwhile, cut squash lengthwise into quarters; remove seeds. Place squash cut-side down in 9" x 13" glass baking dish, overlapping if necessary. Add water. Bake 1 to 1-1/4 hours, or until fork-tender.
- Place each baked squash quarter on a serving plate. Fill with equal amounts of beef mixture. Top with tomato and avocado, if desired. Sprinkle with cilantro.