Throw it in the oven and forget about it! This dish is full of flavor – from the deep cranberry taste, to the sweetness of yam, mixed with the satisfying taste of organic beef. Perfect for weekday family meals, served with toast, tortillas, or socca.
Ingredients
1 butternut squash, peeled and chopped into ½ inch cubes
1 yam, unpeeled and chopped into ½ inch cubes
2 potatoes, unpeeled and chopped into ½ inch cubes – I used white, but red would work as well
2 carrots, unpeeled and cut into discs
1 yellow onion, sliced
1 lb stewing beef – I used grass-fed and finished, free range beef
Cranberry barbecue sauce:
⅔ cup cranberry juice – I used 100% cranberry juice so had to add 1 tablespoon sugar – demerara sugar, or sucanat would work
1 beef bouillon cube – I used GoBIO! Organic Beef Bouillon Cubes
6 oz. can of tomato paste
1 tablespoon balsamic vinegar
1 clove garlic, minced
2 tablespoon blackstrap molasses
½ teaspoon salt
pepper to taste
Instructions
Preheat oven to 300F
Combine all barbecue sauce ingredients in a small saucepan. Bring to a boil, then reduce to medium low heat. Cover and simmer for 10 minutes.
Meanwhile, combine all vegetables and meat in a large bowl. Stir to combine, then drop into a 2.3L [or larger] casserole dish.
Pour barbecue sauce over the prepared vegetables.
Cook with lid on for 2.5-3hrs or until potatoes can be cut through, but still hold form. [Mine took 2hrs and 45minutes]
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2011/02/cranberry-barbecue-beef-oven-stew-socca/