CARBOMADA-SQUASH AND VEGETABLE STEW WITH BLACK BEANS by CHEF DAN:
Serves 20 (NIGHT-CRAWLERS GARDEN MEETING)
INGREDIENTS:
4 pounds stewing beef, cut into bit-size pieces
2 (14.5oz) cans black beans
4 acorn squash
3 tablespoons butter
3 tablespoons olive oil
4 zucchini, diced into 1/2-inch pieces
6 tomatoes, chopped or 2 cans (14.5oz) cans diced tomatoes
2 fennel bulbs, trimmed and cut into 1/4-inch slices
2 large butternut squash, peeled, seeded and cut into 1-inch chunks
12 white pearl onions
8 garlic cloves, 4 whole cloves and 4 crushed cloves
8 fresh bay leaves
2 bunches of fresh herbs, rosemary, thyme, or herbs of your choice.
1/4-cup red-wine vinegar
6 sweet potatoes, diced into 1-inch cubes
10 carrots, chopped
2 pounds frozen corn
1 quart beef broth
4 each apples and pears, sliced
DIRECTIONS: (PRE-HEAT OVEN TO 350 DEGREES)
1. Chop the top off the acorn squash, scrape the insides of the squash out with a spoon and discard.
2. Cut a little slice of the bottom, so it sits up straight.
3. Add butter, 2 fresh bay leaves, and 2 whole garlic cloves in the cavity of each acorn squash.
4. In a greased baking dish bake squash for about 45 minutes.
5. Let cool and set aside.
6. Heat oil in a heavy pot over medium-high heat.
7. Add the meat and brown on all sides.
8. Add crushed garlic and season with coarse salt and freshly ground black pepper.
9. Add vinegar and boil until evaporated.
10. Add pearl onions, sliced fennel bulbs, and sauté for 5-6 minutes.
11. Add beef broth, potatoes, butternut squash, carrots and tomatoes, fresh herbs and bring to a boil.
12. Stir in zucchini and corn, cook on low heat for25-30 minutes or until squash is semi-soft.
13. Add apples and pears cook covered for about 5 minutes more.
14. Carefully remove skin from acorn squash and cut into wedges.
15. Place the stew into serving bowls with squash wedges arranged around the edge.
ENJOY DAN: BON-APPETITE!
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