Vampire-Repellent Beef Goulash
by Cherie Mercer Twohy
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!
Ingredients:
1 tablespoon olive oil
1 pound lean beef stew meat
1 onion, chopped
6 cubes frozen garlic
1 ½ cups red wine
1 cup beef broth
1 (12-ounce) bag butternut squash cubes
1 cup green olives stuffed with pimento
salt and pepper
Directions:
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
From The I Love Trader Joe’s Party Cookbook
Cherie Mercer Twohy received her Professional Culinary Arts diploma from the California School of Culinary Arts. In addition to her formal chef’s training, her passion for travel and interest in culinary tradition have taken her around the world. Closer to home, she has received instruction at the renowned Culinary Institute of America Greystone campus in the Napa Valley.
Cherie is a member of the International Association of Culinary Professionals, and recently joined Julia Child and Jacques Pepin as a Certified Culinary Professional, one of only 300 culinarians worldwide to achieve that designation. She is also a proud member of the American Institute of Food and Wine, and Women Chefs and Restaurateurs.
Cherie was recently selected by Saveur Magazine to present the Saveur Cooks cooking classes for food lovers in Southern California. She can be seen as a recurring Guest Chef on Home & Garden Television. Her first book, The I Love Trader Joe’s Cookbook, was released in October, 2009. Visit her website at www.chezcherie.com
