CARBOMADA- SQUASH AND VEGETABLE STEW FOR GRANDSON’S DAVID’S HOMECOMMING by GRAMPA DAN:
Serves 8-10
INGREDIENTS:
2 pounds stewing beef, cut into bit size pieces
1 acorn squash
2 zucchini, diced into 1/2-inch pieces
2 tablespoons each of olive oil and 2 tablespoons butter
4 tomatoes, crossly chopped
1 onion, chopped
4 garlic cloves, peeled and minced, 1 left whole
2 fresh bay leaves
2 spring fresh springs
2 tablespoons red-wine vinegar
3 potatoes, diced into 1-inch cubes
3 sweet potatoes, diced into 1-inch cubes
2 carrots, sliced
2 cups beef broth
2 ears of corn, shucked, or 2 cups frozen corn
1 each red and green bell pepper, seeded and chopped
2 peaches, chopped and 2 pears, cored and chopped and 2 cups green grapes
DIRECTIONS: (PRE-HEAT OVEN TO 350-DEGREES)
1. Chop the top off the squash, scrape the insides of the squash out with a spoon and discard.
2. Add butter, 1 fresh bay leaf, 1 garlic clove, and salt and pepper.
3. In a greased baking dish bake squash for about 45-minutes.
4. Heat oil in a heavy pot over medium-high heat add the meat and brown all sides. Add garlic and season with salt and pepper.
5. Add vinegar and boil until evaporated.
6. Add onions, bell peppers and sauté for 5 minutes.
7. Add beef broth, potatoes, carrots, tomatoes and bring to a boil.
8. Stir in zucchini and corn, and simmer for 15 minutes.
9. Add in the peaches, pears, and grapes and simmer for about 5 more minutes.
10. Empty squash and slice into wedges.
11. Place the stew into serving bowls with the squash pieces arranged around the edge. ENJOY DAN: BON-APPETITE:
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